This is a super nutritious SPRING pesto
This is the season for collecting nettles!
Nettles are incredibly high in minerals– iron, calcium and a plethora of vitamins amongst too many other phytonutrients to name. Trust me- working around the stingy hairs is worth it.
Nettles are renowned for this season in particular because of their astringent, expectorant, tonic, anti-inflammatory, diuretic properties . All these a powerful elements make it an ally for supporting cleansing the liver and kidneys, as an adjuvant in treating allergies and anemia or simply boosting up your mineral and vitamin intake in a delicious meal. Use as you would traditional basil pesto- on pasta, polenta, as a spread for crackers, sandwiches, wraps, etc etc. a multitude of ways to “get your greens” with this concentrated savoury goodness!
- 6 Cup stinging nettles (blanched, and rinsed in ice water)
- 2 Clove garlic
- 1/3 Cup walnuts
- 1/2 Cup olive oil
- 1/4 Cup hemp seeds (or parmesan)
- 1/4 Cup nutritional yeast (or parmesan)
- 1 lemon zest
- Unknown sea salt (to taste)
- Unknown pepper (to taste)
Note: Do not handle nettles with bare hands–they are stingy for a reason!
This is made super quick if you blend all ingredients in a food processor.
- Blanch nettles -by tossing in a pot of boiling water for less than 30 seconds–and then immersing in ice water briefly
- Drain and squeeze out excess water.
- Chop garlic in food processor
- Add walnuts, blend
- Add nettles and oil, and lemon zest, blend
- Scraping side of unit.
- Add hemp/nutritional yeast (for vegan, dairy-free) or 1/2 cup grated parmesan ( if doing dairy!