As the season begins to turn, I enjoy making recipes that sing in spring from the garden! They help wake up my senses from hibernation and invite me to tune into the cycles of nature. This is the first recipe that the garden guided me to craft and share with you all. You can change up your green options, however, I really like the way this exact recipe turned out, especially when introducing a variety of weeds to palates that might be new to them. The recipe below was inspired by what I had available and I must say that the olive oil played a great part in flavor thanks to the depth of the oil’s flavor along with fresh fruity notes.

Ingredients
1/2 cup of pistachios
2-3 garlic cloves
2 cups chickweed loosely packed (you can substitute with various greens like blanched nettles, nasturtiums, and/or mallow)
1 cup of basil loosely packed
Juice and zest of 1 lemon
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Process
Place all ingredients in a food processor. I like to slowly add in the olive oil to achieve the consistency I desire.

Once blended you can sprinkle edible flowers on top, I invited some dandelion petals into this recipe.

Store in airtight container and keep in refrigerator. Enjoy within 2-3 days or you can freeze for later use. I like using this pesto on slices of sourdough, fresh pasta, and to mix into a soft cheese for a creamy spread.


Enjoy the season guided ones!

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