OK, this may sound like an exotic or hard to get main ingredient--but its actually probably growing in your yard! If you've never tried chickweed, youve GOT to try it. its a mild, tender green, and it just tastes, well, GREEN. it also grows abundantly and spreads. harvest it by taking the vibrant green tips, the...

Recipe Directions

put all ingredients in food processor (I use a mini-food processor). blend to desired consistency. EAT! Great on zucchini pasta, or as a spread on breads or crackers, or mixed with other veggies. Or just eat it off the spoon :)

I dont know amounts. i just do it to taste. estimate might be 2 cups of chickweed, a clove of garlic, half a lemon, handful of almonds.

Kaybee1978's Thoughts

OK, this may sound like an exotic or hard to get main ingredient--but its actually probably growing in your yard! If you've never tried chickweed, youve GOT to try it. its a mild, tender green, and it just tastes, well, GREEN. it also grows abundantly and spreads. harvest it by taking the vibrant green tips, the first few inches or so. it will grow back in a few days. apparently it also grows through the winter in some climates. you dont want the mouse-eared, hairy chickweed, you want the one with smooth leaves that can be identified by holding it up to light and you will see a row of hairs running up the side, that changes sides at each leaf junction.

Anyway, every time i make this, i end up practically licking the food processor. and there never any left to save. it is THAT good. and great to use while the traditional basil for pesto is out of season.

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yogi--yeah, im trying to use as much local stuff right now too...the slugs are devastaing all the stuff i try to plant (peas, spinach, kale, turnips, borage, etc etc etc) but the wild stuff seems to escape slug damage :) I tried making pesto with nettles and also with sorrel, as both of those are wild and abundant...but i wasnt thrilled with either one. the chickweed on the other hand i cant get enough of. one other thing we have alot of here too that ive been using is the narrow leafed, slightly fuzzy plantain (plantago lanceolata or something i think). i dont know if you have that, but its good chopped in salads.kind of a bitter-with-coconutty undertones flavor. i never tried the other, more common plantain, but i bet you could use that too. dont know how it tastes though. .

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yogi's Review

Chickweed Pesto :)YUM
5
5 out of 5

This is wonderful. I'm really into local and wild edibles right now. Thanks!

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im afraid the best i can do is some links...i cant seem to copy and paste images :/

http://vegetablemdonline.ppath.cornell.edu/PhotoPages/WeedHosts/C_Chickw...

*oh yeah, and a few websites say not to use it during pregancy...but not all the websites say that so dont know if its true or not. maybe safer to err on the side of caution though. for more on chickweed and benefits see http://www.healingwiseforum.com/viewtopic.php?t=7256

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Do you have a picture of Chickweed???

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Does sound good. I'll give it a try. thanks kaybee.

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