I know that nettles are packed full of vitamins and minerals, so when I saw those prickly things at the farmer’s market, I couldn’t resist. I knew I had seen a recipe for nettles pesto somewhere, but I wanted one that was dairy free so I could eat it, so here is what I came up with. I am sure it would be good with some parmesan cheese in or on it, if you are so inclined.
nettle pesto recipe: adapted from Elana’s Pantry
4 oz. nettles
4 oz fresh basil
1/2 cup olive oil
juice from 2 lemons
1 teaspoon salt
6 cloves garlic
1/4 cup walnuts or other nuts (optional)
If the stems of the nettles are tough, remove the leaves from the stems. If the stems are tender, you can use them. Put all of the ingredients in a blender or food processor (I use a Vita Mix) and blend until smooth. Add a little more olive oil if it is too thick. Taste and adjust salt and lemon juice.
Serve over pasta or on crackers or as a dip for fresh veggies! We had it with brown rice pasta.