Ingredients
- 2 cups young lamb’s quarters leaves
- ½ cup fresh parsley
- ¼ cup pine nuts or walnuts
- ½ cup grated Parmesan cheese
- 2 cloves garlic
- Juice of ½ lemon
- ½ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
Step 1
Wash the lamb’s quarters leaves thoroughly under cold running water.
Step 2
Pat the leaves dry with paper towels.
Step 3
Add the leaves, parsley, garlic, pine nuts, Parmesan cheese, and lemon juice to a food processor.
Step 4
Blend while slowly pouring in the olive oil until the mixture becomes smooth and creamy.
Step 5
Season with salt and black pepper.
Step 6
Serve with:
- Pasta
- Toast
- Grilled vegetables
- Roasted potatoes
- Sandwiches
- Crackers
Store in the refrigerator for up to one week.
Important Safety Tips
Before eating any wild plant:
- Make sure it has been correctly identified, as some plants look similar but may not be safe to eat.
- Harvest only from areas free of pesticides, herbicides, heavy traffic, or industrial pollution.
- Wash thoroughly before use.
- Cooking the leaves can help reduce naturally occurring oxalates, which are also found in spinach and other leafy greens.
- If you have kidney stones, kidney disease, or have been advised to limit high-oxalate foods, consult a healthcare professional before eating large amounts.
The Bottom Line
Lamb’s quarters is far more than just another backyard weed. This hardy wild green has been enjoyed for generations as a nutritious food, offering vitamins, minerals, fiber, and antioxidants in every serving. While it’s not a miracle plant, it can be a flavorful and healthy addition to your meals when properly identified, harvested safely, and prepared with care.
Sometimes, nature’s hidden treasures are growing right beneath our feet.
See more on the next page