Chickweed & Pistachio Pesto

by Kat Sanchez, Guided Botanicals
February 2021

As the season begins to turn, I enjoy making recipes that sing in spring from the garden! They help wake up my senses from hibernation and invite me to tune into the cycles of nature. This recipe is the first that the garden guided me to craft and share with you all this year. Of course, you can change up your green options. However, I like how this recipe turned out, especially when introducing a variety of weeds to palates that might be new to them. The recipe below was inspired by what I had available, and I must say that the olive oil played a significant part in flavor thanks to the depth of the oil’s flavor along with fresh fruity notes.

1/2 cup of pistachios
2-3 garlic cloves
2 cups chickweed loosely packed (you can substitute with various greens like blanched nettles, nasturtiums, and/or mallow)
1 cup of basil loosely packed
Juice and zest of 1 lemon
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Place all ingredients in a food processor. I like to slowly add in the olive oil to achieve the consistency I desire.

Once blended you can sprinkle edible flowers on top, I invited some dandelion petals into this recipe.

Store in airtight container and keep in refrigerator. Enjoy within 2-3 days or you can freeze for later use. I enjoy this pesto on slices of sourdough, fresh pasta, and to mix into a soft cheese for a creamy spread.

Chickweed is a cooling and moistening nutrient-dense herb that thrives in early spring. This cute short-lived annual with white star-shaped flowers can help encourage lymph flow and may also support the healing of cysts, a fantastic ally for when stagnation is paired with heat. 

Enjoy the season guided ones!

Guided Botanicals content is for educational purposes only. This website is not intended to diagnose or treat any medical conditions. We always invite you to do your own research concerning the safety and usage of any herbs or supplements.