• Place the seeds or chopped nuts in a pan and toast them on medium. Do watch them like a hog. They get over toasted really quick once they get hot.
• Place the seeds into the food processor bowl. When they are completely cooled, add the chopped or grated cheese and garlic cloves. Process into a paste. Add the greens. I had to add half and then add more after the first half was chopped up.
• Once you have a pasty consistency, add the salt (I'd start with ½ teaspoon, then adjust after you're finished.
• While the processor runs, drizzle in the olive oil. Taste and adjust saltiness if desired.
• Store the pesto in a glass jar for up to a week. To prevent oxidation and browning, you can drizzle a thin layer of olive oil over the top.

Uses For Pesto

• I'm warning you, this is so delicious, you'll want to top everything with it. I made some home grown mushroom risotto (I'll share the recipe soon, it's awesome!), and it tastes so amazing, especially when topped with some of this pesto.
• I love spreading the pesto on sourdough sandwiches. It's great with clabber cheese or on chevre.
• Then I mixed some fresh made Chevre with this pesto and added a little canteloupe hot sauce and it makes an amazing bread spread that's even better topped with some fried, pasture raised chicken eggs (over medium!!). I've been eating this every morning for several days, it's just super tasty!!
• It would be amazing on some white fish or salmon, or with goat chops, pork roast, or wild meat like venison. Wild meats love wild weeds! Both have robust flavors that support each other.
• And of course you can use pesto on anything you use the old basil pesto for. The flavor will be different, but therein lies its charm.
• Mix into Pasta or rice, or serve as a condiment on a cheese platter.
• Use in Pasta salad, potato salad, deviled eggs, omelettes, or sandwiches. It’s great too in hot sandwiches!
• Here is the combination that I used today and I absolutely adore. I used about equal parts purple dead nettle leaves and tops and lambs quarters for about ¾ of my mix. Then I added in a few sprigs of red clover leaves, and a good amount of plantain leaves.