This is a YouTube video titled "How to Make Pesto Out of Wild Plants" containing a monologue or single-speaker talk recorded on April 25, 2020. The speaker shares detailed instructions and personal tips on foraging wild plants like nettle, mint, and dandelion greens to make a wild plant pesto, including variations for dietary preferences.
I would be remiss not to mention when you're talking about the wild plants. I'm in full agreement with you. I read a book a long time ago by Joe Robinson called Eating on the Wild side. And you forage. That's one of your favorite things, right? Foraging. And my family and I plant forage and I do a wild plant pesto and it's very, very simple. And anybody who has wild plants growing nearby, even dandelion greens can make this. So, some of the main things I have growing on my property are nettle, which caused a whitetail deer around there just to get fat nettles full of amino acids and fatty acids, the stinging nettle. It's amazing. So I harvest stinging nettle. I also have wild mint out there. So you can feel the stem. It's square. You roll up the leaf in your finger and sniff it. It smells a little minty. So get a little mint. And then the dandelion greens, those are perfect. So a bunch of dandelion greens. And sometimes I'll swing into our garden and I'll grab some rosemary or some thyme, you know, a few spices. I'll even throw, we grow little stevia leaves. And if I want to be kind of sweet, I'll throw those in there. So I come in with my big bag full of wild plants. And all you do is you put that in a food processor and you put about a cup of a really good extra virgin olive oil in there and you put about a cup of your favorite nut. I like walnuts for this. Yeah. And then you get some salt. Those are the garlic. You can do garlic. I personally eat a low FODMAP diet, so I leave the garlic out. And Parmesan cheese is also something that can give it a little bit of umami flavor. But if you want to go dairy free, I'll actually ferment the greens. You can just leave them in a jar and ferment them with a little bit of whey from your yogurt. And they develop this fermented umami flavor if you want to take a little bit more time to make your pesto. Yeah. You dump all this stuff in the jar, you press go, and you blend it for about a minute in this wild plant pesto. When you add the olive oil and the walnuts. Incredible. Wow. Okay. When I'm coming for dinner, it's so good. And I'll smear that all, like, on top of a steak, and I'm. I don't eat anything else. Just wild plant pesto and steak, and I'm. I'm good.
