Wild Greens Pesto

Spring offers us an abundance of edible wild greens.  I am fortunate enough to live in an area where both garlic mustard and ramps grow abundantly.  So, when the garlic mustard begins to flower, I go out and pick a bunch.  I pluck off the flowers and use them in salad, then I steam the leaves for only a few moments, to remove some of their bitterness.  For the ramps, if I can find them, I snag them on site, but if not, I buy them from the farmer’s market.


 
Two big bunches (about two fistfuls each) of garlic mustard greens
Two bunches (about. 12-15 ) of ramps, cleaned and roots trimmed.
One bunch of baby spinach (about a fist full)
One bunch of Arugula (about a fist full)
Half a bunch of basil (half a fist full)
One cup of pine nuts
One cup of Pecorino Romano cheese (or more to taste)
Enough olive oil to make a paste (approx. a cup).
 
 
First, steam the leaves of the garlic mustard and dry them off.  Then combine all ingredients into the food processor and pulse into a paste.  Add olive oil as needed to get to the right consistency.