1/2 cups Olive Oil
1 TBSP Balsamic Vinegar (preferably herbal infused)
3/4 cup chopped walnuts, sunflower seeds, macadamia nuts or cashews
4 cloves garlic
Several handfuls freshly picked nettle (about 3 cups)
1 tsp. salt
3⁄4 cup Parmesan cheese (optional)
- Combine olive oil, balsamic vinegar, nuts and garlic in a blender or food processor until creamy.
- Blanch nettle in hot water (one handful at a time).
- Add each blanched handful and blend.
- Blend until nettle is mixed in and pesto is a creamy paste.
- Add parmesan and stir.
Another option is to add chickweed or basil into the mix. This adds extra taste and nutrition! Enjoy your pesto over some tortellini or on some quinoa and veggies served with salmon...