Imifino (wild edible greens) pesto

---

Ingredients 1 cup chopped imifino 1/4 cup peanuts 1 tsp lemon zest 1 tsp freshly squeezed lemon juice 1/2 cup mature chedder Salt and pepper to taste

Method 1. Cook imifino in a pot of boiling salted water for about 1 minute. Transfer to a bowl of ice water in order will stop the cooking process and lock in the bright green color. 2. Squeeze out as much liquid as possible from the greens to avoid a watery final product. 3. Place the greens in a food processor. Add garlic, cheese, oil, peanuts, lemon zest, lemon juice salt and pepper. Blitz on low speed until a til well-blended mixture forms.

4. Serve with a pasta dish, slather on a sandwich or pizza... Anythingyour heart desires really