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.
The fruit and vegetables are all absolutely delicious and of such high quality; the variety is brilliant and the delivery totally reliable. I am so grateful and thank you all every day!
— Katherine
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