Chickweed Pesto Recipe

Chickweed pesto

This is one of my go-to ways to use chickweed, especially at workshops. It’s the thing that usually converts people fast. It’s creamy, bright green, and honestly gets compared to guacamole more often than you’d expect.

It’s a great way to use up a big handful of chickweed and turn it into something really special in minutes. Perfect on toast, stirred through pasta, dolloped on salads, or added into dressings and even smoothies for extra creaminess and nutrition.

You’ll need:
• 2–3 cups fresh chickweed (spray free)
• ½ cup nuts (cashews work really well)
• 1–2 cloves garlic, crushed
• 1–2 tbsp olive oil
• Juice of ½ lemon (optional but really good)
• Salt and pepper to taste
• A little water if needed

Method:
• Use scissors to harvest chickweed close to the ground (this avoids pulling up roots and soil)
• Rinse if needed and shake dry
• Roughly chop to make blending easier and avoid long stringy stems wrapping around the blades
• Add chickweed, nuts, garlic, olive oil, lemon juice, salt and pepper into a blender
• Blend on high until combined and creamy
• Add a small splash of water if it needs help moving
• Blend less if you like it chunky, more if you want it smooth and creamy

To serve:
• Spread on toast or crackers
• Stir through pasta or grains
• Add to salad dressings or sauces
• Spoon over roasted vegetables
• Top with extra nuts, seeds, or edible weeds if you like