11 Wild Plants That Make Surprisingly Great Pesto • Schisandra & Bergamot

Basil pesto is a classic—but it’s just the beginning. Many wild plants pack just as much flavor and blend beautifully into this beloved green sauce.

Whether you forage from your backyard or a local trail, these 11 wild greens can be turned into vibrant pesto's that are delicious, creative, and often totally free.

Stinging Nettle

Close-up of green nettle leaves with serrated edges. — Photo Credit: MolnarSzabolcsErdely/Pixabay

Once cooked or blended, nettles lose their sting and reveal a rich, earthy flavor perfect for pesto. They're high in iron and pair beautifully with lemon and walnuts.

Wood Sorrel

A fallen tree branch lies among lush green clover leaves and small white flowers covering the forest floor. — Photo Credit: Kris Møklebust/Pexels

This clover-like plant has a tangy, lemony taste that adds a bright twist to pesto. Use it sparingly for a zesty sauce that pairs well with fish or roasted veggies.

Lamb’s Quarters

Close-up of a green plant with jagged leaves in front of stacked cut wood logs. — Photo Credit: Bernell/Pixabay

Also called wild spinach, lamb’s quarters have a mild, nutty flavor and a creamy texture when blended. They're abundant and make a fantastic basil alternative.

Dandelion Greens

Bitter but bold, dandelion greens create a punchy, nutrient-rich pesto. Blending them with sweeter nuts like pecans helps balance the bite.

Chickweed

Small white flowers with green leaves covering the ground. — Photo Credit: jhenning/Pixabay

This tender green has a mild flavor that blends easily with other herbs. Its soft leaves make chickweed pesto light, smooth, and subtly grassy.

Garlic Mustard

Close-up of a green plant with jagged leaves and small clusters of white flowers, set against a blurred green background. — Photo Credit: SimoneVomFeld/Pixabay

Pungent and peppery, garlic mustard adds serious zing to pesto. It’s invasive in many areas, so turning it into food helps control it naturally.

Wild Arugula

A small bunch of fresh arugula leaves on a white background. — Photo Credit: boonchuay1970/Deposit Photos

Spicy and sharp, wild arugula is ideal for anyone who loves bold flavors. Blend with olive oil and almonds for a peppery pesto that wakes up any dish.

Violet Leaves

Purple and white pansy flowers bloom in a garden bed with green leaves, set against a background of stone. — Photo Credit: matthiasboeckel/Pexels

Often overlooked, violet leaves are mild, silky, and perfect for blending. They add volume to pesto without overpowering the flavor.

Red Clover Blossoms

White and pink clover flowers grow among green leaves and grass in a sunlit field. — Photo Credit: Couleur/Pixabay

Mildly sweet and slightly grassy, red clover blossoms add a floral hint to pesto. Combine with lemon zest and sunflower seeds for a fresh twist.

Plantain (Plantago major)

A cluster of broad green plantain leaves with tall, slender seed stalks growing in a grassy area. — Photo Credit: RadilaRadilova/Deposit Photos

These broadleaf weeds are tough raw but great when blended. Use young leaves for a chewy, earthy pesto that’s ideal on toast or stirred into soups.

Nasturtium Leaves

Close-up view of overlapping circular green leaves with distinct veins radiating from the center. — Photo Credit: Zet38/Pixabay

Peppery like watercress, nasturtium leaves make a bold, vibrant pesto. The flowers are edible too—toss them in for garnish and extra flair.

Turn backyard weeds into gourmet sauces with a bit of foraging and a food processor. Forage safely—ID plants, harvest responsibly, and wash well before blending.