Spring Chickweed Pesto
The spring greens are sprouting up all over the place and chickweed is one of our favorites. It is infiltrated 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 (Stellaria media)
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
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!
Comments
ray said:
try radish greens and pumpkin seed pesto