Chickweed Pesto


  • A good handful of chickweed
  • Walnuts, or hazelnuts
  • A couple of cloves of garlic, or some ramson leaves
  • 1 lemon
  • Olive oil
  • ParmesanWild Foods | Foraging | Recipes

How to make the pesto

  • Blend all the ingredients until smooth
  • Add a little olive oil
  • Add the parmesan

The pesto in the photo above (and served with bannock) was made using cleavers instead of chickweed and it was really good.  Chickweed is around all year and the cleavers are starting to come out.

We’ve also used this pesto by generously spreading it inside a prepared trout, wrapping in foil and cooking on embers for a few minutes.

We identify, collect and cook with a wide range of plants on our Wild Foods & Woodland Cooking course.  You can see loads of photos from that, and all of our other courses, on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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