This recipe is written by Johanna Knox (starcooked.blogspot.com)
1 clove garlic
2 big pinches salt
2 cups chickweed snipped up and loosely packed
1/4 cup olive oil
1/2 cup cashew nuts, soaked for 24 hours (Soaking the nuts adds to the
creaminess and also makes them easier to digest.)
1/3 cup grated parmesan cheese
The pesto is pretty easy to make:
- Pound garlic and salt in a mortar.
- Gradually add chickweed, continuing to pound.
- Gradually add oil and nuts, until you have a smooth, thick paste. Alternatively, use a blender for all ingredients except the parmesan, and then stir in the parmesan at the end.
Makes over 1 cup of pesto. For a variation, substitute other greens or herbs for some of the chickweed. Yum!