Wild Greens Pâté Recipe

Wild greens pâté freezes well and works well wherever you would use pesto – tossed over veggies and pasta, as a base to a green or white pizza (no marinara) or as a dip for crackers, raw carrots and celery. Recently I made delicious green lasagna with wild greens pâté and added more steamed lamb's quarters instead of the traditional spinach.

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Course Condiment

Yield batch

Equipment

Deep pot
Food processor (or blender)

Ingredients

7 big handfuls wild greens (purslane, lamb's quarters and pigweed)
3 cloves garlic - Adjust to your liking.
2 tablespoons extra-virgin olive oil - For sautéeing and blending.
2 tablespoons tamari or soy sauce - Omit if using parmesan cheese.
1-3 tablespoons nutritional yeast - Adjust to your liking.
1 cup raw nuts of your choice
¾ cup freshly grated Parmesan cheese - Optional

Directions

Sautée chopped cloves of garlic in extra virgin olive oil for a few minutes in a deep pot.
Add the washed tender tops of purslane, lamb's quarters and pigweed.
Sautée greens until tender.
Blend in a blender or food processor with your choice of raw nuts.
Taste after blending and add nutritional yeast, salt (or tamari or soy sauce), and olive oil, to taste.
Be creative with your ingredients – miso, freshly grated parmesan cheese, and raw garlic are just some of the many ways you can put a little twist on this recipe.

Notes

This recipe is still delicious even if you only have one of these wild greens. Nettles and lady’s thumbs are other wild greens that blend well with lamb's quarters.