09/03/2026
This summer, with support from UVM Climate Kitchen and the Intervale Center, we turned abundant garlic mustard and nettles into wild greens pesto for more than 200 members of the Intervale’s Fair Share program! 🌿
These often-overlooked plants are packed with antioxidants, minerals, and anti-inflammatory nutrients. Working with the Climate Kitchen, we refined our recipe for flavor, nutrition, food safety, and larger-scale production.
We were honored to share this version at the most recent Summervale and Climate Kitchen gathering! Our hope is that people felt inspiration to make their own pestos using locally gathered invasive edibles for seasons to come!
📸: Colleen Goodhue