Wild Mulberry Leaf Pesto,

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recipe for Wild Mulberry Leaf Pesto, using fresh, tender mulberry leaves (harvested ideally when young and tender) as a nutrient-rich, earthy twist on traditional basil pesto.

Ingredients

  • 2 to 3 cups fresh Mulberry Leaves (washed, dried, and tough stems removed)
  • ½ cup Nuts or Seeds (walnuts, pine nuts, or toasted pumpkin/sesame seeds work great)
  • ½ cup Grated Parmesan or Pecorino Cheese (or nutritional yeast for a vegan alternative)
  • 2–3 cloves Garlic, peeled
  • ½ cup Extra Virgin Olive Oil (adjust for desired consistency)
  • Juice and zest of ½ lemon (optional, for brightness)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep the Leaves:
    • Ensure you are using clean, fresh mulberry leaves (young spring leaves are the most tender and flavorful). Remove any tough stems or rigid veins. Give them a thorough wash and pat them completely dry.
  2. Toast the Nuts/Seeds:
    • In a dry skillet over medium-low heat, toast your choice of nuts or seeds for 3–4 minutes until fragrant, being careful not to burn them. Let them cool.
  3. Pulse the Greens and Aromatics:
    • Place the mulberry leaves, garlic, and toasted nuts/seeds into a food processor or blender. Pulse a few times until coarsely chopped.
  4. Add Cheese and Seasoning:
    • Add the grated cheese, lemon juice/zest (if using), salt, and black pepper. Pulse a few more times to combine.
  5. Stream in the Olive Oil:
    • With the food processor running on a low speed, slowly drizzle in the extra virgin olive oil until the mixture reaches a thick, glossy, and vibrant green paste. Stop to scrape down the sides with a spatula as needed.
  6. Store or Serve:
    • Spoon the pesto into clean glass jars. Top with a thin layer of olive oil to prevent oxidation and keep it bright green.

Serving Suggestions

  • Pasta: Toss it straight through warm freshly cooked penne, spaghetti, or bow-tie pasta.
  • Spread: Slather it over toasted artisan bread, crackers, or use it as a sandwich spread.
  • Glaze or Dip: Use it to top roasted vegetables, grilled meats, or stir a spoonful into soups and grains.

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