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Chickweed Pesto

Chickweed is an amazing plant that grows all over central Virginia in yards, parks, under trees, etc. It can be tricky to find because it's seasonal, coming up early winter and then dying back when it gets too hot. So now's the time to head out to your yard to look for it - you may be surprised by what you find!
This tiny plant has many amazing benefits - it has nearly every vitamin and mineral your body needs to thrive. Vitamins A, C, D, folic acid, riboflavin, niacin and thiamine plus the minerals calcium, magnesium, potassium, manganese, zinc, iron, phosphorus, sodium, copper and silica. It has 83 times more iron than spinach and has many medicinal uses.
All of this is great, you may be asking yourself, but what about taste?
Well, an important perk is is that it is also delicious! Chefs in New York City and Vegas are getting hooked on it . . . it has a leafy almost grassy flavor most people find pleasant. Not spicy or sweet, but an excellent addition to salads, burgers, and side dishes.
Other than straight from the ground, my second favorite way to eat this plant is to make pesto. All you need to do is follow a generic basil pesto recipe, but add chickweed rather than basil.
Prep Time10 mins
Servings: 8 people
Author: Alison Meehan
Cost: <$3

Equipment

  • Food Processor

Ingredients

  • 3 Cups Chickweed
  • 1/2 Cups Walnuts, Almonds, or Pine Nuts
  • 3 Cloves Garlic Minced
  • 1 Tbsp Lemon Juice
  • 1/2 Cup Olive Oil
  • 1/2 Cup Salt
  • 1/4 Cup Parmesan or Asiago Cheese Shredded

Instructions

  • Place all ingredients into a food processor and blend until smooth. Check thickness. If too thick, add more olive oil.
  • Enjoy with pasta, crackers, or veggies!
  • Please leave a comment if you try this recipe out yourself.