Wild greens pesto

While it is unknown if dandelion, purslane and plantain are indigenous to North America or if they were brought over with European explorers, they have been documented as being consumed by Indigenous peoples from the time of Columbus' explorations.

Wild greens include clover, dandelion, lamb's quarters, mint, mustard, sorrel, and watercress. Please note; do not consume any wild greens from areas that have been sprayed with herbicides or pesticides. If you are unsure of their identification, please seek the help of an agronomist or horticulturist to confirm identify before consuming any wild plant as some plants are poisonous to humans.

Pesto is a traditional sauce from Italy made of raw ingredients. It is used to add flavor as a condiment to pasta, meats, soups and vegetables.

Ingredients:

• 2 cups of wild greens
• 1 onion
• 1/4 cup toasted sunflower seeds
• 2/3 to 3/4 cup sunflower oil
• pinch of salt
• pinch of maple sugar

Using a mortar and pestle, pound the greens, onion and seeds together or use a food processor for a more smooth pesto. Slowly mix in the soil, add salt and sugar to taste.

This recipe was adapted from the book "The Sioux Chef's Indigenous Kitchen" by Sean Sherman.