Pesto is a simple and tasty way to enjoy and preserve your spring and fall medicinal weeds.  I am using chickweed in this recipe but you can also play around with violet leaves, dandelion leaves, nettles, and cleavers as they start appearing this spring.  I don't eat much dairy so I left the parmesan cheese out. Feel free to toss some in if you'd like. 
 

Chickweed Pesto
3 cups fresh chickweed
3 cloves garlic
1/2 cup olive oil
1 tsp sea salt
fresh ground pepper
1/2 cup toasted sunflower seeds, pine nuts, almonds, walnuts, etc.

1) Rinse chickweed well and try to shake off extra moisture. Blend chickweed, garlic, salt, pepper, and seeds/nuts in a food processor briefly. With blade still in motion slowly pour in olive oil to create a paste. 

2) Enjoy pesto immediately or freeze for later use.  I like to freeze my pesto in ice cube trays so I have individual portions available throughout the year.