Chickweed Pesto

  • 3 C fresh Chickweed (washed and roots removed)
  • 1/2 C Pine Nuts (toasted)
  • 1/2 C Parmesan Cheese
  • 1 T Lemon Juice (fresh squeezed)
  • 3 Cloves Garlic
  • 1/2 t Salt
  • 1/4 t Pepper
  • 1/2 C Olive Oil


  1. Place everything for this chickweed pesto recipe (except the olive oil) into a blender or food processor.
  2. Blend until it turns into a puree, but on the chunky side.
  3. Slowly add the olive oil.
  4. Taste and adjust salt if necessary.
  5. Serve on crackers or crostini.

This chickweed pesto recipe will keep overnight but may separate a bit. Stir well before serving.
For the best results, toast the pine nuts for a short time. Be careful not to burn them.