Ingredients
bunch of stinging nettle
3 cloves of garlic
quarter cup of lemon juice
quarter cup of Parmesan cheese
quarter cup of olive oil
salt & pepper
Stinging Nettle Pesto
by Sharryn GannonDirections
Cut of root end. Blanch nettles for 3 minutes. Cool in cold water. Drain well and wizz in food processor with 3 cloves garlic, and a quarter cup each of lemon juice, Parmesan cheese and olive oil. Season with salt and ground peppercorns. Enjoy on pasta or with roasted vegetables.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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