Pesto, typically added to pasta, tastes great topping whole grains and burgers, and in soups, sauces and dressings. Make it creamy by mixing it with yogurt, creme fresh, or heavy cream. This is a master recipe—you can substitute any wild greens that are eaten raw for bergamot, garlic mustard or violet leaves. It’s all a matter of taste.
- 2 ounces hard grating cheese (Pecorino, Romano or Parmesan) cut into chunks—should total about 1/2 cup)
- 1/2 cup whole nuts or seed (sunflower, pumpkin, hazelnut, almonds, pecans or pine nuts)
- 1 to 2 cloves garlic
- 1 1/2 cups violet leaf
- 1 cup wild bergamot leaf
- 1/2 cup garlic mustard leaf
- 1/3 to 3/4 cup cold-pressed olive oil
- sea salt to taste
- Place cheese in food processor and pulverize well.
- Add nuts/seeds and garlic and process to medium-fine ground.
- Add greens and process until well minced.
- With the food processor running, stream in olive oil until the desired consistency is reached: 1/3 cup oil produces a thicker consistency for spreading on bread, crackers, etc.; for a thinner, looser sauce add another 1/4 to 1/2 cup.
- Season to taste.