Wild Pesto Pasta

The key to this pesto is using the mild flavored smartweed, chickweed and plantain in bulk and just using a few leaves of violet and mugwort. Violet is very slippery due to its mucilaginous properties – making it great for the lymphatic system and regenerating the colon but not so great for texture in a pesto. Mugwort can only be consumed raw internally in small doses to avoid toxicity. 

  • 4 cups  wild plantain, violet, smartweed, chickweed, dandelion leaves
  • Mugwort (5-10 sprigs)
  • ¼ cup  sunflower seeds
  • 2/3 cup organic olive oil
  • 6-8 oz  goat feta cheese or vegan replacement
  • 3 cloves garlic (optional)
  • 1 tsp sea salt
  • 1/2 tsp black pepper (or to taste)

Place all ingredients in Vitamix (or food processor) and puree until smooth. Serve over spaghetti squash or gluten-free noodles of your choice. I like to toss in some cherry tomatoes for garnish and an additional pop of flavor.

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