3 cups of firmly-compressed chickweed tops
3/4 cup raw cashews
3 cloves garlic
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
salt to taste – probably about ½ a teaspoon pepper
- Chop your chickweed across the stem so that it ends up in sections no more than 2cm long.
- Put one cup of the chickweed into a blender along with the oil, vinegar and lemon juice. Add about a tablespoon of water and blend until you have a consistent texture (but not until smooth). If it’s not happening add a little more water or oil (very gradually).
Tip: You’ll need to stop the blender every few seconds, take the lid off and give everything a stir. This stops you ending up with puree on the bottom and unblended leaves sitting on top.
- Add the garlic and the cashews, then give the blender a few pulses until they break up very roughly.
- Add the rest of the chickweed, and the salt and pepper. Blend until all the chickweed is broken down, but stop while you still have a nice chunky pesto – see the TIP in step 2. If it still won’t blend, add a dash more of whichever of the liquids your taste-buds tell you is missing.