1/4 cup toasted walnuts. Salt, freshly ground pepper, to taste. 1/3 cup extra-virgin olive oil. For the pesto: Combine the first four ingredients in the bowl of a food processor and blend.

By removing weeds like purple dead nettle, gardeners give native plants and pollinators room to recover. "The best part about this pesto is that it's dairy-free and nut-free, too," she says.