Perfect for spring, when Nettle is abundant, Dr. Dori Skye Engel shares her Nettle Pesto recipe
Wild Nettle Pesto
Big bag of raw nettle
3 cloves of garlic (or less if you are not such a garlic fan)
½ cup of olive oil
½ cup of hemp seeds (or nut or seed of your choice, I’ve done it with cashew – adds a lovely sweetness, traditional pine nuts work well too)
1 tsp salt
Juice of one lemon
- Bring a large pot of salted water to boil. Add the nettles into the water without touching them – beware the sting – wear gloves or only touch the bag. Allow them to simmer for 3-5 minutes until wilty and bright green.
- Drain & add to food processor with the rest of the ingredients. Process until smooth. Taste and adjust seasonings as desired.
So simple and easy. Will keep in the fridge for about a week, also good for freezing in ice cube trays for months. Fantastic with eggs and sautéed mushrooms. Wonderful with pasta and sundried tomatoes. Awesome spread on grilled protein of choice. Tasty licked off a spoon.
Nettle is safe for consumption during pregnancy and breastfeeding. As always, check with your trusted health care provider. If you think you may be iron deficient, suffer from allergies, high blood pressure, have pain or chronic inflammation, come see me, perhaps I can help. I offer free 15 minute consultations to see if we may be a good therapeutic fit. Naturopathic medical care is covered by most extended health benefit packages.
