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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!
Author Carol Little R.H.

Ingredients

  • 1 large bunch of fresh Dandelion leaves
  • 2 large handfuls of nettle leaves
  • 2 oz almonds or nut of your choice
  • 4 oz parmesan cheese grated
  • 4 oz Olive oil best you can find!

Instructions

Directions

  • Place the greens into a pot of boiling water for a minute or so.
  • Strain into a colander in the sink and douse with cold water.
  • Put the greens into your food processor (or blender)
  • Add the nuts and the cheese.
  • Add enough olive oil to allow the machine to do it’s work.
  • When the mixture forms a paste-like consistency, add the remaining olive oil.
  • Pour the mixture into a large jar or container with lid.

Notes

I tend to use canning jars with good lids. Store in the fridge