Lamb’s Quarter Pesto With Couscous Salad

For tonight’s dinner via Goodness Grows: (

(We received another CSA share today–will share the goodies with you when I have time to upload the piccies.)

Lambs Quarter Pesto (I am also seeing that you can substitute kale if you prefer):

Remove leaves from stem and wash (there is a slight “dusty” feel to the leaves which is normal and will wash off for the most part)

Blend in blender or food processor:
1 1/2 cups of wild spinach leaves

3-4 crushed garlic cloves

1/2 cup sunflower seeds

1/4 cup parmesan cheese

1/4 to 1/2 cup olive oil

blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
add olive oil as needed to get a paste like mixture while blending

DSC_0005 DSC_0007
Couscous salad: add pesto to cooked couscous, lemon juice to taste, and diced onions, salt and pepper; stir till all is coated and green


Verdict: Yummy and unique. We did use kale instead of the wild spinach. Surprisingly enough, the kids are eating it, which is wonderful, seeing as my five year old is the pickiest eater on the planet.


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