Nettle Pesto

Here’s my creation to go with baked potatoes and broiled lamb chops:
I recommend halving this unless you have a powerful food processor and a crowd to feed. I’ll freeze some. Nettles are so nutrient-dense they don’t keep long. I wear gloves when picking nettles and have a plastic bag over my hand when washing them.

1# nettles (washed, steamed, cooled, drained, and wrung out in a towel)
2 C. Toasted sunflower seeds (pine nuts or walnuts good; I had sunflower seeds)
2 t. Garlic powder (or fresh equivalent, we’re out of fresh)
1 t. Salt
1/2 t. Pepper
2 T. Lime or lemon juice
2 1/2 C. Olive oil
Blend it up!
Mix with 2 C. Grated Parmesan.

Best pesto I’ve ever made! Sheep and cattle have fresh pasture, and we’re dining on nettles. Life is good.


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