Making a pesto is a great way to preserve a bountiful harvest of wild herbs and plants. Pesto is an Italian technique that has its root in the word pestare (to pound or grind). Ancient Romans ground cheese, garlic, and herbs into a paste called moretum. In the more modern age, this commonly took the form of basil puréed with pine nuts, garlic, and cheese (the classic Pesto Genovese). Modern chefs take it to mean any purée of herbs or plants mixed with oil and seasoning. For a nuttier pesto, you can add 2 cups (500 mL)of roasted hazelnuts or sunflower seeds to the mix. You may have to add a little extra oil to make a smooth and soft pesto. Here are several wonderful variations based on foraged foods.