Traditional pesto is made with basil, the best Italian olive oil, crushed garlic, Parmesan cheese, and pine nuts. This is a very old and popular way to eat pesto which originates in Italy. New adaptations of this condiment have also become popular! You can use spinach, dandelion, parsley, ramps… the list goes on with green ingredients you can use.
How to use Pesto.
Pesto is a great condiment that goes with so many different things. It can also be made with a variety of different greens and nuts.To eat pesto you can add it to pasta, potatoes, eggs, spread it on toast, add it to sandwiches, marinade meat with it. The possibilities are endless. All you have to do is use your imagination and you will surely find a way to enjoy pesto YOUR WAY.
My Mexican inspired combination was a nice addition to quesadillas. It can also be used to make Taquitos or even to top any of your favorite Mexican dishes. Well hey, you don’t just have to use it on Mexican dishes. I use this pesto recipe to make pesto chicken meatballs (a recipe I’ll share soon). Before we get to the recipe let us learn a little bit about chickweed.
Chickweed is a food that is rich in calcium, phosphorous, magnesium, potassium and Vitamin C. It is especially useful to help the body better absorb nutrients. What’s even more interesting is its role to reduce long term fat deposits. Because of its action on the liver and endocrine system, chickweed is a key herb to use for weight loss.
Harvesting & processing chickweed
Chickweed is a common herb that can he harvested from the wild. Before harvesting your own chickweed make sure you properly identify it, then use respectful wildcrafting practice to harvest chickweed. The Botany of Chickweed, and Wildcrafting Guide can help you get started.
Once you’ve harvested your chickweed gently shake off any bugs and dirt while you are outside. Wash the chickweed and let it dry before using. Once the chickweed is dry chop into no larger than 1 inch pieces. This is important so the long strands don’t get stuck in the food process or blender blades. You can chop the herb using these awesome herb scissors, similar to the pair I use. It’s so handy and cuts the herbs quickly, and easily. As an Amazon associate I earn for qualifying purchases.
Chickweed & Cilantro Pesto
A delicious pesto blend with a Mexican inspired flavor. I like to use it in quesadillas. Or use it your favorite way to eat pesto. This recipe is easy and fast to make.
- 1 cup fresh cilantro
- 1 cup fresh chickweed
- 1/2 cup Parmesan cheese, grated
- 3 large garlic cloves
- 1/3 cup walnuts
- 1/2 cup oil
- salt & pepper
- Roughly chop the cilantro. Chop the chickweed with stems and flowers into 1 inch pieces. This will prevent the stems for getting stuck around the food processor blades. Add the greens first to the food processor.
- Crush the garlic, then add to the food processor along with the walnuts, oil, Parmesan cheese, and salt & pepper. Run the food process until everything is chopped and blended well.
- It’s ready to eat right way. Refrigerate up to 3 days or freeze up to 6 months.
Helpful herbal products: herb scissors
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de la Foret, Rosalee. http://www.herbmentor.learningherbs.com/herb/chickweed.com