My daughter was visiting this week and made Nettle Pesto with her friends from wild plants collected in our valley. It was surprisingly delicious! Nettles have a natural medicinal quality. They reduce inflammation and allergies. They taste great in soup and tea. Enjoy!
3 cups nettle leaves (use gloves!)
1 head of garlic, crushed
2 cups of your choice of nuts (walnuts, cashews, sunflower seeds)
1/4 cup nutritional yeast or 1 1/2 teaspoons of celtic salt
Blend in food processor on high, adding hot water until desired consistency. Serve over wild rice pasta (I like Rizopia brand).
Water fry 1 onion, 1 lb of mushrooms, 1 red bell pepper, 1 zucchini, and 1 lb of broccoli. Mix with pasta and pesto. Dig in!