FOOD IS MEDICINE
1 cup of grated cheese (Pecorino, aged Gouda or other favorite hard grating cheese)
1 tsp. tamari
2 tbsp. toasted sesame oil (optional)
1 cup of fresh chives, , chopped
2 cloves of fresh garlic
4 to 6 cups of fresh spring dandelion greens, chickweed, lambs quarters, nettles, plantain leaf; washed and air dried on a towel
1/2 lemon, juiced - the acid gives a nice tang and keeps the green color for you - can add zest too!
1/2 to 3/4 cup of extra virgin olive oil
Salt/pepper to taste
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean your greens remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner or air dry on a towels fluffing them every so often. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days to a week.