Wild Greens Pesto

Name: Wild Greens Pesto (Watȟótȟo yužápi)
Cuisine: American
Ingredients: ¼ cup toasted sunflower seeds*; 1 wild onion or ¼ cup chopped shallot; 1 wild onion or ¼ cup chopped shallot; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard; Pinch maple sugar; Pinch salt; ⅔ to ¾ cup sunflower or hazelnut oil; ⅔ to ¾ cup sunflower or hazelnut oil; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard; 2 cups wild greens, some combination of sorrel, dandelion greens, purslane, lamb’s quarters, wild mint, and mustard

Watȟótȟo yužápi

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

To make a bold, flavorful pesto, I try to balance a range of flavors: fragrant mint, potent mustard, citrusy sorrel or purslane, bitter dandelion, neutral lamb’s quarters. Making pesto the old-fashioned way by pounding together the greens, nuts, and oil will yield a thick, rough sauce.

If you’d like something smoother, blend it all together in a food processor fitted with a steel blade. This will keep a week or more in the refrigerator in a covered container.

Wood sorrel, li

Ingredients

Americas
United States
Sauce
Vegan
Gluten-free

Ingredients

Method