Making your own pesto is a chance to customise and throw whatever's growing out there into it—the possibilities are endless, and all you need is a blender or food processor. This version uses all organic and wildcrafted ingredients including freshly foraged wild ramps.
1tbspwild dulse flakesor other local sea vegetable
1/3 cupactivated organic walnuts
1tbspground organic flax seeds
1/2cupbiodynamic olive oil
freshly squeezed juice of 1/2 organic lemon + zest
2-3clovesorganic garlic
sea salt and black pepper, to tasteI like 1 tsp salt
1tbspwildcrafted pine pollenoptional
1/3cupwild spruce tips optional
1tbspraw organic apple cider vinegaroptional, to preserve longer in the refrigerator
Instructions
Activate the nuts. Soak walnuts in spring or filtered water for 12-24 hours with 1/2 tbsp magnesium and 1/2 tbsp sea salt. When ready, rinse and drain to use.
Throw all ingredients into a blender/food processor. Blend and scrape out into a glass jar. Store in refrigerator for up to a week.
Notes
Keeps in the refrigerator for up to a week. Simply use a spoon to dig it out and use as a topping, dressing, condiment, sauce, etc.
Keeps even longer (over several weeks) if you add in the apple cider vinegar which will ferment the pesto over time.