Nettle and Wild Garlic Pesto

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Sauce
Cuisine European
Servings (Default: 10)

Ingredients

  • 250 g nettles (nettle leaves), preferably youn shoots
  • 250 g wild arlic leaves
  • 100 g tomato (s), dried
  • 100 g almond (s), round
  • 1 teaspoon salt
  • sunflower oil or safflower oil
Nettle and Wild Garlic Pesto
Nettle and Wild Garlic Pesto

Instructions

  1. Collect the nettle leaves with gloves and wash. The blender actually destroys the burning hairs, to be sure, you can also roll the nettle leaves with the cake roll after washing, put a handful on a large cutting board and roll over it a few times.
  2. Mix the nettle and wild garlic leaves, the dried tomatoes, ground almonds, 1 teaspoon salt and a little oil with the hand blender. Add more oil in sips until the desired consistency is achieved. Try the mixture and add more salt if necessary.
  3. When filling into glasses, make sure that there are no air pockets, so the pesto will keep for a long time if it is finally stored in a cool place covered with a layer of oil.
  4. Tastes great with tomato mozzarella, on baguette or hard-boiled eggs (Easter leftovers) or as a seasoning paste for salad dressings.
  5. Stinging nettles contain many minerals and are rich in vitamins. They also have a blood purifying effect, ideal for a spring cure. Wild garlic has an antibacterial and blood cleansing effect and stimulates the metabolism.
  6. You can collect nettles and wild garlic in the forest (or on the meadow) in spring. Warning, wild garlic looks very similar to the poisonous lilies of the valley! However, you can recognize it by the smell of garlic if you rub a leaf between your fingers.

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