Integrating wild plants into your daily diet is the goal and one of my favorite ways to do that in the spring is with Wild Greens Pesto. Pesto is commonly made with basill and any basil pesto recipe will work but here is a recipe of mine that adapts well to many of the wild greens we are seeing this time of year.

This recipe is delicious with dandelion greens, fresh early nettles, chickweed, lambs quarters- really any good wild edible. You can adjust the recipe to add some basil or other culinary herbs like lemon balm, sweet spearmint or even some sheep sorrel leaves for their pungent lemon flavor.