Spring Chickweed Pesto
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!
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“)