Nettle Pesto - Kelly

4 C fresh nettle tops (roughly chopped)

2/3 - 1 C extra virgin olive oil

1 C nuts of your choice (I prefer pine nuts as they are actually
seeds and edible for those with nut allergies)

2-6 cloves of garlic (depending on your taste... I am a garlic lover so the more the merrier!)

1/2 C parmesan cheese (or 1/2 cup of nutritional yeast for non-dairy consuming folks)

Put all ingredients in food processor and process on high until creamy. Serve on top of your favorite seafood, eggs, pasta, or whatever dish you desire!

A more traditional way of making nettle pesto is to blend with a pestle and mortar starting with the pine nuts, then add garlic, then add cheese and all other ingredients. If using a pestle and mortar be sure to blanch your greens first to get the stingers out. If using a food processor it is not necessary to blanch the nettle leaves as the heat from the food processor neutralizes the stingers.

Benefits of nettle (Urtica dioica) include:

nutrient rich in iron, selenium, niacin, zinc; abundance of chlorophyll; antioxidants; anti-inflammatory properties; supports liver function; cleansing and detoxifying qualities; and much, much more!

Another way I enjoy nettle is to dry the leaves and use it in teas and decoctions. The process of drying the nettles naturally removes the stingers!