Stinging Nettle Pesto

by Sharryn Gannon


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


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.

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