Recipe: Wild Greens Pesto

Hiking and camping food doesn’t have to be boring. How about delicious, fresh plant pesto made with garden or wild plants? It can be brought on hikes in little snack sized zip-top baggies. The pesto can be simply squeezed into your mouth, spread onto crackers, or eaten as a chip dip. How about pesto sandwiches with added fixings? As far as camping is concerned, I know for a fact that pesto on freshly caught and cooked fish is amazing! And how about a dab on fried potatoes?

Photo of bee on dandelion
Photo: Suzanne Tabert


  • 4 cups of any edible wild greens such as dandelion leaves, chickweed, wild mustard. From the garden think any green of choice like early kale, radish tops, beet greens, garlic scapes, or chives.
  • 2/3 to 1 cup extra virgin olive oil
  • 1 cup nuts of your choice – almonds, pine nuts, walnuts, macadamias, pecans, cashews, etc.
  • 2 to 6 cloves garlic to taste
  • 1/2 cup Romano or parmesan cheese


Put all ingredients in a food processor and process on high until creamy, making sure all ingredients are completely incorporated. For those with nut allergies, think about substituting nuts with nutritional yeast. It’s fab! For non-dairy folks, don’t put in the cheese, or use non-dairy cheese instead.

Bring it to your next potluck; you’ll be super impressive and your social anxiety will disappear. It’s that good! The pesto can be frozen in little freezer bags, plastic containers, or even in ice cube trays for up to 6 months. Put the little cubes in freezer containers after freezing in the trays for best storage. // (Suzanne Tabert)

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