Vegan Pesto with Stinging Nettles

Total time: 50 mins, Servings: 4

INGREDIENTS

• 3-4 cups of fresh nettle leaves, which will blanch down to about ¾ to 1 cup
• About ¼ cup other fresh greens – dandelion, arugula, parsley
• 2 – 3 cloves of garlic
• ¼ cup almonds or sunflower seeds ( I use these in pesto rather than the traditional pine nuts as they are more economical)
• ¼ cup nutritional yeast
• 2 tsp lemon juice
• ¼ tsp powdered mustard (gives the pesto a little bite)
• ¼ cup olive oil to start. Drizzle in a little more as needed

INSTRUCTIONS

1. Begin with about 3 – 4 cups loose nettle leaves. Blanch the nettle leaves by placing them in a colander and submerging them in boiling water for 2 minutes. (I discovered my Instant Pot steamer works great for this.)  Then immediately dip them in cold water which stop the leaves from cooking.
2. Drain the nettles and pat dry.
3. Place olive oil, lemon juice, garlic, and mustard in the food processor and begin to process. Slowly add the greens, nutritional yeast, and almonds or sunflower seeds. Stop and scrape down the sides as needed.
4. Add more olive oil if needed and serve over pasta! Enjoy!

BENEFITS

This versatile herb adds a unique sweet and grassy flavor to dishes like soups and teas, making it a delightful culinary addition. Loaded with essential nutrients like Vitamins A and K, stinging nettle isn’t just tasty—it’s also incredibly beneficial for your health. Vitamin K, known for its role in blood clotting and blood pressure regulation, contributes to a healthy heart. Furthermore, stinging nettle has been found to help manage blood sugar levels by stimulating insulin production and enhancing insulin sensitivity. This makes it particularly valuable for those dealing with diabetes.