Chickweed Hemp Heart Pesto Recipe

During the summer we grow basil and make pesto. When basil’s not in season, we have plenty of chickweed growing around our raised beds in winter and spring. So, I make this Chickweed Hemp Heart Pesto. We really enjoy it. It’s lighter in color and flavor than the basil pesto.

About Chickweed

Chickweed grows low to the ground and produces small, star-shaped, white flowers. It isn’t native to our area (Northwest Georgia) and is considered a “weed.” It grows like crazy and tends to take over our raised beds. they start up in winter and spring when we have our raised beds covered with greenhouse tarp. We pull a lot of it out and still have plenty for soups, salads, and pesto.

Benefits of Chickweed

Chickweed is rich in calcium, is anti-inflammatory, and good for rheumatism and arthritis. It is believed to help with weight loss and respiratory issues. You can make a salve with it to sooth psoriasis and eczema.

Chickweed Hemp Heart Pesto Recipe

2 cups chickweed – press it down to measure the 2 cups.
1/2 cup grated parmesan
1/2 cup olive oil
1/3 cup hemp hearts (you might add 2-3 TBSP more to thicken if you need to)
2 tsp minced garlic
1/4 tsp salt and pepper to test

Use a food processor to chop the chickweed, parmesan, hemp hearts and garlic with a little olive oil. Gradually add the rest of the olive oil as you chop the ingredients. You may need to open the food processor and stir things around if some ingredients get wedged where they don’t combine well.

Serve with fresh vegetables, pita bread or crackers or use on sandwiches as a spread. It will keep in a tightly closed container in the refrigerator for a few days.

Note: Always make sure you have properly identified plants before eating them. Don’t eat anything sprayed with chemicals. Also, make sure there are no interactions with any medications you take. Nothing in this is meant to be medical advice. Talk to a physician about your medical conditions.