’Tis the season for collecting nettles, and what better way to celebrate spring than to enjoy some homemade nettle pesto? Nettles are incredibly high in minerals, including iron and calcium, and in vitamins and phytonutrients. They’re also a 5-alpha reductase inhibitor, which is helpful in cases of testosterone imbalance.
Nettles are favoured this season in particular because of their astringent, expectorant, tonic, anti-inflammatory, diuretic properties. All these powerful elements make it an ally for supporting and cleansing the liver and kidneys, an adjuvant in treating allergies and anemia, or simply boosting your mineral and vitamin intake. Use as you would traditional basil pesto – on pasta, polenta, or as a spread for crackers, sandwiches, and wraps.
Ingredients
- 6 c stinging nettles (blanched, and rinsed in ice water)
- 2 cloves of garlic
- ⅓ c walnuts
- ½ c olive oil
- ¼ c each hemp seeds and nutritional yeast
- ½ lemon, zested
- Pinch sea salt and ground black pepper, to taste
Note: Do not handle nettles with bare hands—they are called stinging nettles for a reason—so always wear gloves when working with them.
Instructions
- Toss nettles in a pot of boiling water for up to 30 seconds, then immediately immerse in ice water to blanch. Drain and squeeze out excess water, then remove leaves from stems.
- Add garlic to a food processor, chop, then add walnuts and blend.
- Add nettles, oil, and lemon zest, and continue to blend, pausing to scrape the sides of the bowl, as needed.
- Add hemp and nutritional yeast and blend until combined.
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