Just saw these beauties in my yard, which means that it’s time for chickweed pesto!
This recipe is super-simple:
- 3 cups fresh chickweed
- 1/2 cup toasted walnuts
- 3/4 cup good quality olive oil
- salt & pepper to taste
- pecorino cheese to taste (I use about 1/4 cup). Note that pecorino is made from sheep’s milk so is o.k. for folks who can’t do cow dairy.
Chop the walnuts in the blender first, then add the other ingredients. I blend in short bursts since I like some grit for texture. The longer you blend, the smoother it gets (obviously!); I have answered the phone mid-blend and come back to yogurt-like pesto (um, yuck?)!
Those of you who have cooked with me before know all my measurements are approximate; I always cook to taste and texture.
If you love this recipe, chickweed will happily and prolifically grow in a container in a shady, moist place, straight through the summer months. It’s cooling, refreshing, and high in Omega-3s…
… And it’s delicious.
P.S. The most beautiful recipe video that I have ever seen is for pesto! Find it here.