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Chickweed Pesto

Have you met chickweed yet? Maybe you grew up eating this wild weedy edible plant out of your yard, or maybe you're just discovering that there is food and medicine all around us! Chickweed is delicious, abundant, and free! Popping up all over in the cool springtime. Our favorite way to enjoy Chickweed is as a pesto, I actually prefer it to basil pesto! The flavor is so bright. Like most springtime greens, Chickweed is packed with nutrition to revitalize us after the winter. Read more about identifying chickweed and the medicinal uses of of the plant in this post.


2-3 cups lightly packed fresh chickweed

2-3 cloves fresh garlic

1/4 cup pine nuts

1/4 cup grated parmesan or pecorino

Romano cheese

1/2 cup+ olive oil

Juice from 1 lemon

Salt and pepper to taste

To Prepare:

Combine all ingredients in a blender or food

processor and blend thoroughly. Taste and

adjust seasonings as needed. You may find

that you need a little more oil to get the pesto

to the right consistency.

To Serve:

Mix pesto with pasta, spread on crusty bread or a bagel, use as a

marinade, add to salads, grain bowls or egg dishes, try it as a pizza topping

or as an alternate to tomato sauce. Pesto is so versatile!

**The author of this recipe disclaims any liability in connection with the use of this information. Ingesting wild plants is inherently risky. Plants can easily be mistaken and every individual will vary in their physiological response to a plant that is touched or consumed. Please do not attempt self-treatment of a medical problem without consulting a qualified health practitioner.


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