Chickweed Pesto


Last month, our team celebrated the Spring season by getting out of the garden and learning about edible wild plants! Our operations manager, Brody, invited us to visit his property and learn about the abundance of food growing there (both cultivated and wild). Among the “weeds”, we found chickweed, nettles, watercress, garlic-mustard, and violets - all of which are edible and have unique, delicious flavors. We enjoyed the medley of greens sautéed with some of Brody’s home grown Shiitakes and he graciously supplemented the bounty we collected with some chickweed pesto that he had made a few days earlier.

We loved the pesto so much that we thought we’d share it here - so go grab a few handfuls of chickweed from the backyard (or woods, or farmers market) and let’s get cooking!


  • 1/2 cup walnuts, cashews, or pine nuts

  • 2-3 cloves garlic minced

  • 3 cups chickweed loosely packed

  • 1 Tbsp lemon juice

  • 1/2 cup extra virgin olive oil

  • 1/2 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/4 cup freshly grated Parmesan cheese


  1. Place all ingredients into a food processor and process until smooth. (A blender can be used instead, but the chickweed should be finely chopped first)

  2. If it's too thick, slowly drizzle in a bit more olive oil.

  3. Keep refrigerated. Eat or freeze within 3-4 days.

This recipe is courtesy of