Chickweed Pesto

I've been meaning to make this for quite a while now but either forget about it, or not in the mood, or don't have any sunflower seeds (I make the cheap version using these instead of pine nuts) or forget to use them before the kids eat them all!

I first heard of making a pesto from chickweed over at Johanna's recipe blog Wild Concoctions. Then last night I came across a recipe in Susun Weed's book Healing Wise that I am currently reading. So the resulting recipe was a combination of the two...

1 cupful of chickweed
1/2 cup of basil (only I substituted in mint since I just can't seem to grow basil)
1/4 cup sunflower seeds
1 large clove of garlic
1/2 cup olive oil

Blend together. I would have added parmesan had I had any and it probably needed a little salt. However, the lovely creamy result was very nice!