Wild Weed Garden Pesto:
- 4 cups of wild-harvested weeds or vivacious overgrowth of herbs: nettles, plantain, chickweed, dandelion greens, purslane, oregano, basil, cilantro, mint etc.
- ¾ cup of olive oil- amount will vary depending on the fluid constitutions of your chosen herbs
- 2 cloves (or more) of garlic
- Sea salt to taste
- Walnuts, pinenuts, or pumpkin seeds