2 cloves of garlic
3 Tablespoons of pine nuts or sunflower seeds or walnuts
¼ tsp. salt
2 packed cups chopped fresh Chickweed
½ cup olive oil
½ cup Parmesan cheese
Toss all ingredients in a food processor or chop fine. Blend well. Serve over pasta or use as a dig for vegetables. I like to freeze a good supply of Wild Spring green pesto for use all Winter long.
Other Spring greens can be added to the mix or substituted entirely. Some of my favorites are: Nettle, Cleavers, Violet leaves, Lambs Quarter, Dandelion, Red Clover leaves or a mixture of them. If you want the Basil flavor throw some of that in too.
Serve this over pasta or just use it as a dip for crackers or vegetables. You can even freeze some in case you decide to make a lot at once.
Chickweed is high in Vit C, calcium, potassium and iron
Learn more about Chickweed here: