Wild Pesto
There is just something exotic about eating something that was harvested from the wild. On top of that, we know that wild food by definition cannot be genetically modified, nor can it have pesticides on it. However, when eating wild game, fish caught from the ocean, or plants harvested from the wild, one must be sure that everything is taken in a sustainable manner. If we over harvest, over fish, or over hunt, there will be nothing left for future generations. Of course, much like sustainable farming, if we harvest food from the wild in a sustainable way, we are ensuring that it will be around for years to come.
One of my recent Farmer’s Market finds was wild arugula. Wild arugula seems to have a smaller leaf than the cultivated arugula I’ve had, but the overall taste seems pretty much the same. It just has that wild mystique.
I also got some ramps, which I’ve been working my way through. Ramps are like wild leeks or green onions. I find their flavor to be somewhere between a leek and garlic, so I’ve been using them in place of just about anything that calls for garlics, leeks, or onions. They are wonderful, and edible from the bulb to the leaves.
A great way to put these together is in an arugula pesto. An arugula pesto is very similar to the regular basil pesto, just with the distinctive peppery arugula bite. It is wonderful on pastas, salads, or as a way to dress up some baked chicken. It is an incredibly versatile ingredient, and it should last a good week or two in the fridge, or several months in the freezer (freeze in individual serving sizes for ease of defrosting – I like using ice cube trays). Make a couple batches and keep them handy in the freezer. It makes for an incredibly easy meal when you don’t feel like cooking.