by Jackie Dobrinska

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!

(Recipe adapted from “Girl with an Apron“)

March 25, 2013 — Red Moon Herbs

Comments

ray said:

try radish greens and pumpkin seed pesto

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