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Wild herb parsley pesto

Have too much parsley? Those bunches can often be a lot bigger than what we can use.  Never fear (or waste)!  Pesto is the answer.  This pesto is made with parsley which can be replaced or combined with any culinary herb.  Even better is combining this herb pesto with wild edibles.  What are wild edibles you ask? Well, primarily they are… Weeds.  See examples at the end of recipe.



  • 3 cups (packed) of chopped parsley
  • 1 cup (packed) of chopped *wild green
  • 1 cup of olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup dry roasted sunflower seeds
  • 2 cloves of garlic
  • 1.5 tsp of sea salt


Puree parsley and wild herbs with olive oil & apple cider vinegar, in a food processor using “S” blade.  When herbs have been well pureed, add remaining ingredients.  Pack into jars and store in refrigerator.  Also freezes well.

*Wild green ideas:

  • Chickweed
  • Dandelion greens
  • Lambs quarters
  • Mint
  • Nettles
  • Purselane
  • Sorrel