a plant based take on pesto using wild stinging nettles
¼ pound of fresh nettles
4 TBSP pepitas (may sub pine nuts, sunflower seeds or walnuts)
2 tsp green garlic, minced (2 garlic cloves)
2 TBSP Parsley, chopped
3 TBSP Nutritional yeast
1 tsp wheatgrass powder (optional)
1 tsp reishi powder (optional)
1 tsp salt
Zest of 1 lemon
1 tsp lemon juice
¼ cup avocado oil
Bring a medium pot of water to a simmer on the stove top. Add 1/4 cup of salt to the water then stir to dissolve salt.
Carefully grab nettles with a gloved hand or kitchen tongs and add them to the simmering pot of water. Blanch the nettles for about 1 minute to soften, then remove the nettles from the water and let cool on a sheet tray at room temperature. Watch the video below on Instagram for step by step instructions.
When nettles are cool to the touch, ring out the water by squeezing nettles into a ball and pressing out the water. Using a knife, rough chop the nettles then add to a food processor.
Add remaining ingredients except avocado oil to the food processor. Pulse a few times to combine, then with the food processor running slowly drizzle in the oil (this takes about 2 minutes)
When you’ve achieved pesto consistency, taste and adjust seasoning to your preference
Step by Step Video of full Recipe on Instagram