Mung Bean Noodles with Spring Veggies & Faery Pesto

mungbean noodles pestoFaery Pesto

2 big handfuls of chickweed, lambs quarters, dandelion and plantain

1 handful violet leaves and blossoms

5 sprigs sheep sorrel (or wood sorrel) or both!

5 sprigs dead nettle

8 leaves stinging nettle

3 sprigs garlic mustard

3 sprigs creeping Charlie

3 stalks onion grass

2 stalks cleavers

1 sprig + flowers common storksbill

faerypesto herbs

All ingredients are organic and collected in the wild…use discretion as to where you collect your wild things, know who is tending that patch of Earth and if they are spraying.

Wash herbs and de-stem it woody.  Place in bowl of food processor with the steel blade and pulse to break down.

Add:

2 handfuls raw walnuts or almonds (my handful is about 1/3 cup)

4 cloves raw garlic

1 to 1 ½ cups grated pecorino romano cheese.

¼ cup olive oil

1 T lemon juice

Salt and pepper to taste

Grind all ingredients together.  Store in the refrigerator covered with a layer of oil to keep herbs from oxidation (turning black).

Makes approximately 1 pint.

Toss with noodles and sautéed vegetables or mix with goat cheese for an appetizer…use however you would use basil pesto!

 

 

 

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About Maria Falce

Maria is a spiritual writer and a self-love warrior with a deep and diverse background in both the culinary and healing arts. She is most passionate about guiding people to connect with their inner voice, a midwife to the joyful birth of inherent authentic creativity that lives within us all.
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