Pesto is quick to make and versatile in the kitchen. It can be tossed with pasta, used as a base for dipping vegetables, or added to omelets for extra color and zing. You can make pesto with the last of the herbs in the garden and freeze it for enjoyment throughout the colder months. Prep Time: 5 min Cook Time: 1 min Makes about 1 cup of pesto Ingredients 1 cup wild greens (lamb’s quarter, chicory, or mustard greens) 1 cup basil 1/2 cup pumpkin seeds or pecans 1 garlic clove 1 tablespoon white miso 1 tablespoon fresh lemon juice 3/4 cup olive oil 1/4 teaspoon sea salt Directions Combine all ingredients in a blender or food processor and blend until smooth. Add more olive oil or lemon to get the consistency and taste you desire. Storage tip: You can store pesto sealed in a mason jar in the fridge for a few weeks. Or you can freeze spoonfuls of pesto in an ice cube tray, then transfer the cubes to freezer-safe plastic bags. Thaw as needed throughout the winter.