I’ve made modifications in a recipe shared by John Gallagher of Learning Herbs.
Chickweed (Stellaria media) is abundant in spring and fall. My favorite place to gather it is our CSA garden.
To make this pesto, blend the following ingredients in a blender or food processor:
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 2 cloves garlic, chopped
- 3 TBS pine nuts, chopped
- 2 packed cups chopped chickweed
John’s recipe calls for 1/4 teaspoon of salt, which I think should be optional. Parmesan cheese is very salty to my taste buds.
John listed the ingredients starting with the garlic and pine nuts, which he did not say to chop. They jammed in my blender, which I chose to use, both because John recommended it and because it’s easier to clean than the food processor.
If I use the blender for this recipe in the future, I’ll put the olive oil in first.
I’m taking this pesto to a COMA hike pot-luck, so I’ll bring raw vegetables or crackers for dipping. If I were serving this at home, I’d use it as a pasta sauce.
