I actually posted this recipe for stinging nettle pesto last year, but since nettle season is upon us again and it’s my best nettle recipe, I thought I should post it one more time! Next year I’ll try to be more creative – I promise!

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Other ways in which to use your nettles include soups, stews, spanakopita, quiches, and stir-fries. Basically, any place you would use spinach or other dark leafy greens, you can use nettles. You can also dry it and infuse it in teas or put the dried nettles in your dishes too. I also like to add a little of the dry stuff to homemade gomasio.

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Nettles make my blood feel clean. I drank them in quantities after my births to replenish my iron stores and drank it throughout my pregnancies for increased health benefits. Nettles are a highly recommended and gentle health-inducing herb. To read more about nettles, how to recognize, handle, harvest and prepare them, see this post.

Nettle Pesto

3 packed cups of fresh stinging nettle

2 cloves garlic

1/2 cup raw cashews, almonds or pine nuts

3/4 cup fresh parsley

3/4 cup parmasan cheese

1/2 cup olive oil

1/4 cup melted butter

salt to taste

Combine all ingredients in a food processor or blender and whir until a desired consistency is reached.

Are you familiar with nettles? What do you like to do with them?

Posted at Food Renegade, Designs by Gollum, Ann Kroeker, Momtrends, and The Urban Momtographer.

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14 Responses to “Nettle Pesto”

  1. #1 Jenny Says:

    March 26, 2010 at 2:54 am
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    March 26, 2010 at 4:51 am
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    March 28, 2010 at 11:11 pm

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