Stinging Nettles are wonderful for the liver and a natural anti-histamine for anyone with seasonal allergies, or skin conditions like eczema. They can be harvested in the early spring as long as you wear gloves and long sleeves. Once they are steamed, frozen, or blended, they no longer sting!
- 4 cups fresh nettle tops – roughly chopped
- 2/3 cup extra virgin olive oil
- 1 cup nuts of your choice (I used 1/2 cashews, 1/2 pecans in my last batch…yum!)
- 2-6 cloves garlic according to taste
- 1/4 cup Romano or Parmesan cheese ** or nutritional yeast if dairy allergy
Put all ingredients in a food processor and process until creamy, making sure all the nettles are incorporated. That’s it! What an incredible taste! Not only is it good on the traditional pasta, but the pesto makes a wonderful spread on toast or crackers. Also good as a dip. It freezes well.