A Wilder Pesto
Next time you’re thinking about going local, you might want to check your backyard first. In a new post from The Salt, NPR shows us a new place to source greens, and it could be as close as a few steps from your back door. Food writer Leah Lizarondo forages for stinging nettles, explaining that the “weeds plaguing many backyards and parks — like dandelions, purslane, ramps and chickweed — should instead be considered a veritable grocery list.”Her nettles are destined for a batch of springy pesto, combined with walnuts, garlic, and wild mustard leaves for an exotic, slightly spicier take on the classic pasta sauce. It’s a pesto with more character, and it’s as local as it gets. We’re sold. Taming Those Wild, Stinging Backyard Greens Into Dinner from NPR
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Next time you’re thinking about going local, you might want to check your backyard first.
In a new post from The Salt, NPR shows us a new place to source greens, and it could be as close as a few steps from your back door. Food writer Leah Lizarondo forages for stinging nettles, explaining that the “weeds plaguing many backyards and parks — like dandelions, purslane, ramps and chickweed — should instead be considered a veritable grocery list.”
Her nettles are destined for a batch of springy pesto, combined with walnuts, garlic, and wild mustard leaves for an exotic, slightly spicier take on the classic pasta sauce. It’s a pesto with more character, and it’s as local as it gets. We’re sold.