What gorgeous weather to be out in the yard gathering wild spring greens!

 

WAIT! Don't toss those weeds you just yanked, instead, make pesto with those greens! While we're all still on quarantine, use what you have around:

Wild carrot, yarrow, plantain, ground ivy, purple dead nettle, artemisia, dandelion leaves, garlic mustard, heal all, violet flowers. Toss in food processor with olive oil, pumpkin seeds, sesame seeds, hemp seeds, garlic. This time I also used some walnuts and a teaspoon of grated parmesan cheese. Freeze some to add to soups, chili or stews, or just another simple meal packed with nutrients. Partner with gluten-free sweet potato crackers, and sit outside to enjoy! I am.