We think this pesto is ah-ma-zing, it’s really a classic pesto using fresh nettles instead of basil, which gives it a more demure taste but equally satisfying and the same vibrant green color. We love enjoying this pesto over “zoodles” (zucchini noodles) and roast chicken, or tossing it through quinoa or even over sautéed veggies. It also tastes great spread on fresh vegetable slices.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 2 servings
- 2 cups fresh nettle leaves
- 4 garlic cloves
- ¾ cup pine nut or chopped almonds
- ¼ cup organic extra virgin olive oil (EVOO)
- ½ tsp sea salt
- 1 Tbsp fresh squeezed lemon juice
- ¾ cup Parmesan or asiago cheese, shredded (optional) or nutritional yeast, as a dairy-free alternative
- Bring a large pot of water to a rolling boil. Blanch the fresh nettles for about one minute to remove the “sting” –nettles should still be vibrant and bright green.
- Strain well and get as much water out as possible. Add nettles to blender or food processor.
- Add garlic, pine nuts, olive oil, sea salt, lemon juice and cheese if you’re using it.
- Pulse until smooth and creamy. Add salt to taste and enjoy!
You can also freeze this in ice cube trays, and then transfer to a freezer zip lock bag for future use!
Adapted from http://www.nakedcuisine.com/nettle-pesto/, retrieved March 2016.