📝 Full Recipe: Mulberry Leaf Pesto

Ingredients:

· Fresh Mulberry Leaves: 2 cups (washed and stems removed).
· Garlic: 2-3 cloves (minced).
· Nuts or Seeds: ¼ cup (pine nuts, walnuts, or sunflower seeds).
· Parmesan or Nutritional Yeast: ¼ cup (optional, for a savory depth).
· Olive Oil: ½ cup (add more for a looser consistency).
· Salt and Black Pepper: To taste.
· Lemon Juice: 1 teaspoon (optional, for freshness).

Instructions:

1. Bring a pot of water to a boil. Drop the mulberry leaves in for about 30 seconds to blanch them, then transfer them immediately to a bowl of ice water to stop the cooking process. Drain and squeeze out excess moisture thoroughly.
2. In a food processor, pulse the blanched leaves, garlic, and nuts until they form a coarse, crumbly mixture.
3. Add the parmesan (or nutritional yeast) and lemon juice, then pulse again. While the processor is running, slowly stream in the olive oil until the paste reaches your desired consistency.
4. Season with salt and pepper to taste. Transfer to jars and store in the refrigerator for up to a week, or freeze for longer storage.

💡 Important Notes

· Raw vs. Cooked: Mulberry leaves contain compounds that can cause stomach upset if eaten raw in large amounts; cooking (blanching) is recommended to make them more easily digestible .

· Use as a Paste: This pesto is excellent mixed into pasta, spread on sandwiches, or used as a base for a marinade.