Chickweed Pesto Recipe

If you're a gardener like me, you've likely stumbled across some big patches of chickweed in your gardens. Just the other day while I was weeding I pulled out a TON of chickweed that was starting to strangle out my zinnias and day lillies. So, naturally, I figured I should find a way to use up some of that chickweed.

I have heard of people using chickweed to make pesto and figured I'd give it a try. And let me tell you, it did not disappoint! It is packed full of flavour and, thanks to the chickweed, it even offers some healing properties like easing digestion, reducing inflammation and aiding the body in its natural detoxification process.

Ingredients:

• 3 cups chickweed
• 1/2 cup cashews (can use walnuts or pine nuts)
• 2-3 cloves of garlic 
• Handful of basil leaves
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• 2 tbsp lemon juice
• Salt and pepper

Add everything to a food processor and process until smooth. Add more olive oil to thin if needed.

Enjoy!