when we think about stingy nettles we are often taken back to times as kids playing in the park & maybe taking a tumble and landing pile of them. Then having to deal with the uncomfortable stinging & burning sensation.
Most of the time nettles are thought of as an annoying weed but did you know Stinging nettle has been a staple in herbal medicine since ancient times & when cooked right can be delicious and nutritious. I make an epic nettle pesto. Make sure you pick the nettles with gloves!
2 large Handfuls Fresh Stingy Nettle Leaves, washed – *picked wearing gloves*
3 cloves Roasted Garlic Cloves
1/2 cup/75g Roasted Hazelnuts
Zest & Juice of Half a Lemon
2 tbs Nutritional Yeast
1/2 cup Extra Virgin Olive Oil
Optional Sandwich Fillings
Roasted Red Peppers
Vegan Cashew Nut Cheese
MethodWatch Tutorial Video
Steam or boiling your washed nettle leaves for 3 minutes. Transfer them to a food processor with the roasted garlic, hazelnuts, lemon, miso, nutritional yeast & olive oil. Blitz until it becomes a smooth paste.
Use the pesto in sandwiches, pasta & salads.
I made a beautiful toasted sandwich filled with red pepper, sun-dried tomatoes, olives, rockets & vegan cheese.