Chickweed Pesto

2 cloves garlic                         3 Tbsp toasted walnuts (or pine nuts or almonds)

¼ tsp salt                                    2 cups packed chickweed

~½ cup olive oil                         ½ cup grated parmesan or romano cheese (optional)

Put all ingredients except oil in food processor, chop up. Drizzle in oil to a nice consistency. Enjoy!

For Garlic Scape Pesto follow basic recipe above, except use 7-8 scapes (or all) instead of the garlic cloves, drop chickweed and reduce by half (or so) the salt, cheese (if using) and oil.