Wild Weeds & Hazelnut Pesto

Every spring my garden is filled with an abundance of wild weeds! From Dandelion to Chickweed, there are so many varieties to choose from. Many people don't realize they can make yummy food with weeds, and not only yummy, but highly nutritious. Wild weeds haven't been bred like garden varieties and they are pack full of nutrients, enzymes, vitamins, minerals, antioxidants, essential fatty acids, they help boost the immune system, balance the pH of the body, cleanse the organs and are highly digestible. 
And I guess the main benefit…they're free!

Ingredients

1 1/2 cup of Weeds:
{Dandelion Leaves, Chickweed, Dead Nettle, Stinging Nettle, Miners Lettuce}
1 cup Shredded Parmesan Cheese
2 Garlic Cloves
1 Tablespoon Lemon Juice
1/2 cup soaked/toasted Hazelnuts
1/4 cup Olive Oil
1/2 tsp Unrefined Sea Salt

{For a dairy free version use 2 tablespoons of Nutritional Yeast in place of cheese, 3/4 cup nuts and a bit more Olive Oil.}


I use Hazelnuts because they are our local nut here in Oregon, feel free to use whatever nut you like.
If you use Stinging Nettles be sure to use gloves when harvesting and blanch them for 10 seconds.
Use Grass-Fed Organic Cheese when possible
Use Extra Virgin Cold Pressed Olive oil that is in an opaque container
Use Sea Salt Versus Table Salt

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Directions

Soak your Hazelnuts overnight and then toast them. Use a food processor to chop your Garlic and then add in the Toasted Hazelnuts, food process for 20 seconds then add in the rest of the ingredients. Food process till the desired smoothness is achieved, if it's too thick you can add more Olive Oil.

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