Today: Pesto

About out of the pesto I made in 2017, so gathered up what I need for a new batch.

I used about 6 cups of raw fiddleheads, 3 cups of raw nettles and 4 cups of frozen blanched devils club buds,  1/4 (? – 6 to 8 oz?) pine nuts, 1/4 cup lemon juice, 1/4 cup lime juice, 3 tsp garlic powder, 3 tsp pepper, and several cranks of salt from the salt grinder thingy.

Steamed the nettles and fiddleheads, then dumped into a colander and ran cold water over them. Put the greens and nuts in the food processor little by little to finely grind it all, added the juices and spices to it all it a big bowl, then added olive oil til it was the right consistency.

This year, I’m gonna try to freeze it in the ice trays like I’ve seen online and then vacuum pack bags of a few cubes each.