>> 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:
Edible Trees and Shrubs in Recipe:
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.