Chickweed Pesto

Ingredients:

1/4C pine nuts

3C loosely packed fresh chickweed

2 garlic cloves

Kosher salt

1C extra-virgin olive oil

1/4C Grated Parmesan

1. Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until lightly toasted, about 2 minutes. Remove the nuts from the pan and let them cool.

2. Combine pine nuts, chickweed, garlic, and 1/4tsp salt in a food processor. Pulse until finely chopped.

3. With the processor running, slowly pour in the oil and process until the mixture is smooth.

4. Add the cheese and pulse until just combined. Taste and adjust the ingredients and seasonings as desired.

5. Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months. To store in the refrigerator, transfer the pesto to an airtight container and pour a thin layer of olive oil on top to prevent oxidation.

To store in the freezer, transfer the pesto to a freezer-safe container, or freeze in ice cube trays and transfer the cubes to a freezer-safe container.