Chickweed Pesto
Ingredients
- Several cups fresh chickweed, washed and drained
- 1 cup nuts of your choice, such as walnuts
- 1–2 cloves garlic, minced
- Several pours (tablespoons) oil (olive recommended)
- Several squeezes citrus (lemon or lime) juice or a few teaspoons vinegar
- Few pinches salt
Instructions
- Combine all the ingredients in a food processor. Adjust proportions of each as you wish. More chickweed results in a greener, wetter paste. Balance proportions of oil to vinegar at a 2:1 ratio. Add more oil if you wish to freeze for winter. Originally published in Issue No. 23, Spring 2022
