Pecan Feta Wild Greens Pesto
This pesto has a pungent flavor reminiscent of arugula or wild mustard. Serve as a dip with crackers and veggies or as a spread on a pizza crust or flatbread. Another option is to toss over pasta or veggies. Feel free to substitute nuts and greens.
Equipment
- Food processor or blender
- Sauté pan
Ingredients
- ½ onion
- 4 cloves garlic
- 4 cups washed coarsely chopped wild greens - Wild turnip, wintercress, and purple dead nettle are excellent choices.
- 2 cups raw coarsely chopped chickweed tops
- 4 ounces extra virgin olive oil
- ¼ cup tahini (sesame butter)
- ½ cup freshly toasted whole pecans
- 3 ounces feta cheese
- ½ cup chickweed
- Salt to taste
Directions
- Sauté the onions and half of the garlic in olive oil until the onions begin to turn translucent.
- Add the greens and sauté until they are tender.
- Take off heat and set aside to cool.
- Add chickweed, pecans, olive oil, tahini, and feta to a blender or food processor.
- Add the remaining garlic to the blender (depending on your love of garlic add more or less) and then add the greens when they are cooled a bit.
- Blend by slowly adding the greens, blending, and adding more greens until your pesto is coarsely ground.
- Feel free to add more olive oil for a creamier consistency. If you’ve ever blown the motor in a blender, you know how important it is to not stress the blender to overheating.