Creamy Chickweed Pesto

December 22, 2009 at 6:21 pm 1 comment

This recipe is written by Johanna Knox (

Find out all about Chickweed (and Puha, aka Sow Thistle) here!


1 clove garlic
2 big pinches salt
2 cups chickweed snipped up and loosely packed
1/4 cup olive oil
1/2 cup cashew nuts, soaked for 24 hours (Soaking the nuts adds to the
creaminess and also makes them easier to digest.)
1/3 cup grated parmesan cheese

The pesto is pretty easy to make:

  1. Pound garlic and salt in a mortar.
  2. Gradually add chickweed, continuing to pound.
  3. Gradually add oil and nuts, until you have a smooth, thick paste. Alternatively, use a blender for all ingredients except the parmesan, and then stir in the parmesan at the end.

Makes over 1 cup of pesto. For a variation, substitute other greens or herbs for some of the chickweed. Yum!

Entry filed under: Projects from the magazine, WSW posts. Tags: , , , .

Good Amy Hunting Greens for all seasons

1 Comment

  • 1. citizentleilax  |  February 12, 2010 at 10:36 am

    Ah, thanks for the recipe! I’ve recently found quite a bit of chickweed in my possession and am glad for a new way to try it!

Trackback this post

We tweet (sometimes)!

Older posts

%d bloggers like this: