Recipies from Hillside Gardens

Chickweed Pesto – use those weeds that usually go on the compost for a delicious and very nutritious addition to the spring dishes.

Fresh chickweed before it has put out flowers.

Fresh chickweed before it has put out flowers.

Chickweed with and without flowers forming. It's OK to use chickweed even if it has fully flowered.

Chickweed with and without flowers forming. It’s OK to use chickweed even if it has fully flowered.

In a food processor process

  • Clean and wash 3 or so cups of fresh chickweed
  • 5 cloves garlic – peeled
  • 1 ½ cups walnuts, almonds, cashews or pine nuts
  • ½ cup extra virgin olive oil, sunflower or safflower, or melted coconut oil – OK to blend these
  • 1 cup Parmesan, hard Colby, or Asiago cheese or hard goat or sheep cheese
  • ½ tsp salt
  • 2 scrubbed Jerusalem artichokes – aprox 3 oz. (purchase at http://wp.me/P38SpY-O)

Process all but the oil till smooth, then add the oil or oils chosen in a drizzle till you get a thickish batter consistency.

Optional: 8 oz. sour cream or crème fraise. Then refrigerate

Uses: Add to pasta dishes or serve as a dip, use as a salad dressing, or with tomato salsa on toasted bread as an appetizer.

Bon Appetite

Diann Dirks

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