Step 1: Go on a slow walk through the woods with your friends and your club mascot. Bring along a plant connoisseur if you can (lucky us, we have Ross Whitehead!) and learn all about edible plants of the Mid Atlantic while you stroll. If you’re planning to forage, avoid places where there may be pollutants (like roadsides) – some contaminants could be taken up by plants.
Step 2: Pick some delicious invasive species for your pesto: mugwort (Artemesia vulgaris), garlic mustard (Alliaria petiolata), and wild onion (Allium vineale).
Step 3: Pour yourselves some homebrews and blend your harvest with olive oil, toasted walnuts, and parmesan cheese (optional additions: lemon juice, salt and pepper).
Step 4: EAT THE ENEMY! Preferably on a sunny rooftop in very flattering light. Thanks to Ross for taking us through this journey!