Time to make delicious and nutritious food with the stinging nettle you just harvested. This recipe makes a small batch to use for one meal. But you can easily double, triple or quadruple the recipe for larger batches. It freezes quite well too.
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The Recipe
Nettle Pesto
Ingredients
- 2 cups tightly packed fresh nettle leaves
- 1/2 cup infused nettle oil, or olive oil
- 1/2 cup grated parmesan cheese
- 1/3 cup walnuts, or nuts of your choice
- 1 large garlic clove
- Salt and Pepper to taste
Directions
- Begin by blanching the nettle leaves. Fill a pot with water. Bring to boil. Once the water reaches boiling, add the nettle leaves. After 1 or 2 minutes remove the leaves from the water and allow cool slightly. Gently squeeze the nettle to remove any excess liquid.
- In a blender or food processer combine all ingredients.
- Add to pasta, spread on bread, use as a flatbread base, or enjoy anyway you would pesto.
- If you plant to freeze the pesto, don’t forget to label and date it.
Wild Alex Herbs & Wellness, LLC 
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