This stuff is truly medicine. During my recent visit to Anima in the Gila, I was blessed with Loba’s phenomenal wild foods and cooking. One of the mainstays to almost any meal I ate there, or as a flavorful boost to new sauces was this Pesto. I don’t know how often I’ll mention it, but Loba is an amazing healer with food. See, look how happy I am!

That’s me and Loba on the morning of my departure. But, the night before, when I anxiously awaited Loba’s arrival to my lodge with dinner, I reminded myself to not walk away without transcribing some of her secrets behind the cherished meals. I begged for the Pesto, brined lemons, 3-layer cornbread, and skillet bread recipes. The first thing I did upon returning home was make a batch of this yummy, nourishing green stuff. I used walnuts and spinach, but as Loba states in the recipe included in this post here, any wild green leafy edible thing will do. It’s all up to what you have around you locally, or in your garden. So, go crazy, GO GREEN, GO PESTO. This will truly get you excited about the possibilities of using wild foods, and wildly nourishing your body!

I use pesto on this skillet bread (the recipe was posted in my lodge at Anima) topped with cheese and greens. Yum. The bread is pretty dense, and I vary it up with millet, or dried herbs, but you know there’s not a bunch of preservative crap going into your body with this! It’s wholesome goodness, baby.

Anima Skillet Bread:

2 Cups Warm Water

1 tsp. yeast

2Tbs. sugar

stir together

Add 2 Cups Flour (your choice…rye, unbleached white, spelt, sprouted wheat etc… I use spelt )

1Tbs. salt

2 more Cups flour (add something different than the first!)

Cover with plate and let sit in a warm place 1-2 hours.

When done put in pantry.