If you have nettles growing on your property, then you probably have more of them than you know what to do with. The solution? Make nettle leaf pesto. Lots of it. Make batches, and freeze them in plastic bags, pulling them out throughout the year. I love to spread this over firm tofu, then bake it.
• 3–4 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/4 to 1/2 cup pine nuts or walnuts (optional)
• 2–3 cups lightly steamed nettle leaves
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 3/4 cup freshly grated Parmesan cheese (optional)
1. Place the garlic, one at a time, into a food processor, and mince. With the blade spinning, slowly pour in the oil.
2. Add the nuts and pulse until chopped. Add the nettle leaves and pulse until well blended. Add the salt and pepper and the cheese, if using, and pulse again. Makes 1 cup
Find more uses for stinging nettle in The Health Benefits of Nettle.
This excerpt was reprinted from Herbal Goddess (c) Amy Jirsa, photography by Winnie Au, and used with permission of Storey Publishing.