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SPRING Nettle Pesto with Dandelion
Packs a deep green nutritious punch! Yummy. Freeze excess in small tubs or ice cubes like I do!
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1
large bunch of fresh Dandelion leaves
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2
large handfuls of nettle leaves
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2
oz
almonds
or nut of your choice
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4
oz
parmesan cheese
grated
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4
oz
Olive oil
best you can find!
Directions
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Place the greens into a pot of boiling water for a minute or so.
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Strain into a colander in the sink and douse with cold water.
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Put the greens into your food processor (or blender)
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Add the nuts and the cheese.
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Add enough olive oil to allow the machine to do it’s work.
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When the mixture forms a paste-like consistency, add the remaining olive oil.
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Pour the mixture into a large jar or container with lid.
I tend to use canning jars with good lids. Store in the fridge