Chickweed pesto

I thought Sue was being especially diligent removing all the chickweed she could find this Friday, turns out she had feasting on the stuff in mind! There are all sorts of things you can make from this humble weed. Here’s Sue’s guide to making chickweed pesto, snail garnish very optional.
There lost of types of chickweed they are members of the family Caryophliaceae. The ones common to the Upper Blue Mountains are
Stellaria spp (Common chickweed and Star Chickweed) and Cerastium  spp (Mouse-ear chickweed).
To make pesto I used:
2 cloves of garlic
3 Tablespoons of pine nuts, you might like to use sunflower seeds instead
¼ tsp. salt
2 packed cups chopped fresh chickweed
½ cup olive oil
½ cup Parmesan cheese
Here’s the hard bit. Put it all in a blender…whizz, done!


2 thoughts on “Chickweed pesto

  1. Anyone who attended Rowe Morrow’s house when it was “Open” on Sustainable House Day last year may have tried some as a snack at the welcome/sign in table.
    I especially like it because chickweed is a winter weed. So when there is little to no basil growing in the garden you can just use this as a substitute.
    I’ll bring some of this batch to the Garden on Friday for anyone wanting a taste.

  2. I love this idea, I am going into the garden to look for and identify chickweed and make pesto. In my collection of wild weeds im bound to have it !
    As I once read years ago that “a weed is just a plant growing in the wrong place” it is so true

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