Chickweed Pesto

This is a great way to incorporate spring herbs into your diet. This wild weed is best when eaten, tinctured, or otherwise prepared fresh, and is a wonderful tonic for the body to regain vitality after the grueling of winter.

Chickweed is thought to work on the water system of the body, clearing lymphatic congestion and water through the kidneys (Wood, 2008). It is used to balance water throughout the body, both clearing excess and preserving what is needed, and to support the kidneys.

Herbalist Matthew Wood (2008) describes chickweed, “there is no area in the ‘alterative category’ (liver, lymphatics, endocrine, kidneys, skin, intestines, lungs) it does not touch” (p. 472). Chickweed supports movement and elimination of toxins and substances through these organs and systems.

This recipe is easy to throw together and a very satisfying snack.

1 ½ cups walnuts or pecans

3 cups chickweed

1 cup olive oil

½ cup parmesan cheese

4 garlic cloves

2 tsp lemon juice

½ tsp salt

Clean your chickweed and then throw everything into a food processor and blend until smooth. Taste and adjust salt, garlic or lemon as need. Refrigerate in an airtight container for up to a week.