Living and thriving through regenerative practices and a sustainable worldview.

Spring Wild Edibles – Chickweed pesto!

It’s May and there are a lot of wild edibles and medicinals to be found!So far I’ve found violets, trout lily, nettles, fiddleheads, daylilies, oxalis(sourgrass), and mayapple (not edible until later in the summer).
Also… I helped clean out someone’s yard and scored more chickweed than I could have ever imagined!

I quickly made up a jar of tincture, and the rest became a beautiful green pesto.Here, I slathered a huge spoonful of pesto onto a hemp & greens burger.

I’m not a food porn type of person, as I think it’s a rather gluttonous fad, but damn, that pesto made the meal when paired with some sweet potato fries and a dollop of spicy dipping mustard. Mmmm!

Chickweed pesto
My Chickweed Pesto “recipe”:

  • Throw some chickweed into a food processor with a little bit of olive oil and pulse until it starts to blend into a kind of “paste”.
  • Add some pine nuts, or in my case, all I had on hand were some raw pumpkin seeds, aka “pepitos” and some sunflower seeds. Add more olive oil and maybe a little water to get the right consistency.
  • Pulse again.
  • Add a clove or two of garlic, depending on your penchant for garlic. (mine is fierce)
  • Taste, and add salt and little lemon juice to taste.
  • If it’s too thick, add a little more water and oil until it reaches the proper consistency. If it’s too watery, add some more nuts or seeds (you may have to add more of other ingredients to even out the flavor).

YUM!!

Trout lily

Trout lily

Chickweed ID

Chickweed ID – see that little one line of hairs on the stem?

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