Surprisingly light and refreshing, this unique pesto is sure to be a nice compliment to your next Italian meal!
1 cup Canada goldenrod leaves
1/4 cup sliced almonds
1/3 cup olive oil
1 Tbsp lemon juice
1-2 cups fresh strawberries with tops removed
1 tsp salt
1 tsp black pepper
1. Combine Canada goldenrod leaves, almonds, olive oil, and lemon juice in food processor and pulse to achieve a chunky paste. The stringy midvein of the goldenrod leaves may resist processing; just use a spatula or spoon to stir the contents of the food processor occasionally between pulses.
2. Add strawberries a few at a time and pulse until creamy
3. Add salt and pepper and mix briefly
4. Chill and serve cool.