Simple Green Pesto

This simple pesto has only four ingredients. It keeps up to three years in the refrigerator.

Pesto preserves the herbs antioxidant power.

Dandelion leaf pesto is bitter and tangy.

Chickweed pesto is mellow and grassy; use new growth.

Shiso or tulsi pesto is aromatic and romantic.

Garlic mustard pesto is bitter and spicy and delicious.

Garlic scape pesto is heaven on earth.

There are no specific amounts; use what is abundant.

Chop herb coarsely with a knife. Peel garlic and mince.

Half fill a mini-prep or blender with herb.

Add extra virgin olive oil to cover well.

Add minced garlic and some salt.

It is important to use salt. It acts as a preservative and it helps turn the green leaves into a paste (pesto).

Puree/blend well. Add more oil as needed.

Add more herb, more salt, and more garlic, too.

Pack almost to the top of a tall jar. Tap lightly to remove air bubbles.

Pour more olive oil over the top. Label on lid, refrigerate.