Ingredients
Units
Scale
- 7 oz/200 g fresh stinging nettle leaves
- 4 tbsp cup olive oil
- 5.5 oz/150 g toasted peanuts (cashews, almonds, pine nuts, or walnuts work well too)
- 4 tbsp nutritional yeast
- 1 lemon, juice (about 4 tbsp)
- 4-5 cloves of garlic
- salt, pepper
Instructions
- Start by washing and rinsing your nettle leaves thoroughly. Place them into a large bowl, and pour boiling water over them, so they are fully covered. Let them blanch for 2-3 minutes, then transfer them to a bowl of ice water.
- Drain the nettle leaves, then transfer to a blender or food processor together with olive oil, peanuts, nutritional yeast, lemon juice, garlic cloves, and a large pinch of salt and pepper. Blend until it’s smooth and creamy. Taste, and adjust seasoning with salt and pepper. If too thick, add a couple of tablespoons of water and blend again.
- Serve pesto immediately or store in the fridge for up to a week. Enjoy!
- Prep Time: 10 minutes