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