>> 1/2 cup blanched nettles (drained)
>> 1/4 chopped onion
>> 1 cup olive oil (or more depending on desired consistency)
>> 2 lemons, squeezed juice and zest
>> 2 cloves garlic crushed
>> 1/4 tsp chili flakes (optional)
>> salt and pepper to taste
Place nettles, onion and garlic in a blender. Slowly add olive oil as you blend. Add lemon juice and zest, continue to blend until smooth.
Add chili flakes, salt and pepper to taste.
The pesto should be thinner than a typical pesto.
It will keep well for 3-5 days (covered) in your refrigerator.
Wild Edibles in Recipe: Stinging Nettle
Wild Fungi in Recipe:
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