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Wild edibles pesto (vegan gf)

It’s almost spring so all the plants are going to start coming back! Why not use those fresh edible greens for a pesto?

I went to a farmers market about a year ago and it had the best tasting pesto I’d ever had! I had to recreate the flavor and found that lemon juice, olive oil, and fresh herbs are the secrets to the best pesto!🌿


Florida snow or purslane. Both these edible leafy greens are delicious and pesto and some types of purslane are even sold at the store!
Basil/leek. Fresh herbs are vital in pesto.
Olive oil. Always use extra virgin oil in pesto because you want that amazing flavor.
Nuts. Pepitas, cashews, or pine nuts all are great options. Adding a little nooch is great too.


• ingredients

• category: Italian

• serves: makes 1-2 cups

• time:5-6 minutes

• 1 large hand full of Florida snow or purslane.
• hand-full of basil.
• 2 strands of leek or chives.
• juice of 1/2 a lemon.
• 1/4-1/2 cup extra virgin olive oil.
• sea salt and black pepper to taste.
• pinch of red pepper.
• 1 garlic clove or garlic powder to taste.
• handful of parsley or carrot tops.
• 1/4 cup pepitas, cashews, or pine nuts.

combine all the ingredients in a food processor until smooth. Store in 1-2 half pint jars, sealed with olive oil to cover and a lid.


Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

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