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by Jackie Dobrinska

The spring greens are sprouting up all over the place and chickweed is one of our favorites.  It is densely packed with minerals and nutrients, including Vitamins B-1, B-2 and C. With all of this wild abundance, it’s easy to try something new and nourishing – like Chickweed Pesto!

Chickweed Pesto:

*3 cups fresh chickweed
*3 cloves garlic
*1/2 cup olive oil
*1 tsp sea salt
*fresh ground pepper
*zest from 1/2 lemon
*1/2 cup toasted sunflower seeds, or toasted pine nuts, or pecans, or walnuts. . .whatever you have.

Rinse chickweed well. Spin in a salad spinner to dry. Blend chickweed, garlic, salt, pepper, lemon zest and seeds/nuts in a food processor briefly. With blade still in motion slowly pour in olive oil to create a paste. Serve on meat or fish, toss with roasted fingerling potatoes or pasta or spread on sourdough. Enjoy the taste of Spring!

(Recipe from “Girl with an Apron“)

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