Recently I gave a talk at the local garden club about food and medicinal plants foraged within the Midlands area. We have plains but also hedgerows and abundant waterways providing a wealth of material and a diverse variety across the four seasons.
Nettles are common in our area and quite a super food power packed with nutrition and health benefits and a much better choice for a "cleanse" than some of the more extreme methods. They are rich in Vit. A, C and K and magnesium, phosphorous, calcium, iron, potassium and more. They aid circulation, lower blood sugar and regulate blood pressure. Ergo, if you are on medications for diabetes and blood pressure disorders you may find adjustments and consultations necessary. Anyway, this little story is not intended as medicinal advice but as a useful seasonal food resource. It's free, abundant and good for you in as an inclusion in your diet. They do have a sting but this can be disarmed by a quick blanch in boiling water.
You can find my method and recipes for
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And without further ado, my recipe for nettle pesto....
Nettle Pesto
A couple of double handfuls of nettle leaves, young and tender.
1-2 cloves of garlic
50g Parmesan cheese
75-100g raw chashew nuts
olive oil to make required texture
Wash and then blanch for not more than a minute in boiling water and refresh the nettles in cold water and drain well. Pat dry to absorb more water.
Place in a food processor with other ingredients and blend until you have the desired texture. You can pulse till you get a chunky crumbly style or blend well for a creamier sauce like mix.
Use this pesto as you would a basil pesto; over hot pasta, gnocchi, fish etc or delicious as a dip for crackers and crudites.
Thankyou very much for the recipe, Tanya. I loved the sound of this from your last post and I'd really like to give it a go. :)
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