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Chickweed Pesto Recipe
I love pesto! And I've tried many different recipes including basil, cilantro, nettles, and more. But to me, this chickweed pesto recipe is one of the best!
Prep Time 15 minutes
Blending Time 5 minutes
Total Time 20 minutes
Servings 16 ounces
Calories 89 kcal
Ingredients
- 3 cups fresh chickweed (washed and roots removed)
- 3 cloves garlic
- 1/2 cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- juice from 1 lime
- lime zest (if desired)
- 1/2 cup pine nuts (toasted)
Instructions
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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.
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Slowly add the olive oil.
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Taste and adjust salt if necessary.
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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.