Fireweed leaf pesto
Fireweed leaf pesto is a vibrant, foraged twist on traditional Italian pesto, made by substituting basil with the tender, peppery leaves of the fireweed plant (Chamerion angustifolium). It typically blends these leaves with garlic, nuts (like pine nuts or walnuts), Parmesan cheese, and olive oil. This wild-food variation is particularly popular in regions where fireweed is abundant, such as the Pacific Northwest of North America, parts of Europe, and Asia.
🍽️ Nutrition at a glance
This pesto is high in healthy fats from olive oil and nuts, with a moderate amount of protein from the cheese and nuts. It's a good source of vitamins A and C, iron, and antioxidants, and a typical serving contains roughly 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 2 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 0.5 g |
| Sodium | 200 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 15 mg |
| Iron | 1.5 mg |
| Calcium | 80 mg |
| Magnesium | 20 mg |
| Potassium | 100 mg |
| Vitamin K | 25 mcg |
| Manganese | 0.3 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Fireweed is a resilient pioneer plant that often first colonizes areas disturbed by fire or logging, making it a symbol of renewal. Nutritionally, its leaves contain higher levels of vitamin C and certain antioxidants than many cultivated greens.
