Dandelion & Nettle Pesto

01/05/2020

In the past, the dandelion was well known as a folk medicine cure-all. Used in soups and salads, or made into wine or honey, dandelion was long thought to be a blood cleanser, good for the liver and the kidneys and rejuvenating as a spring tonic.

The stinging nettle leaves are also a powerhouse of nutrients which includes vitamin A, C and K, calcium, iron, magnesium, potassium, sodium and essential amino acids.

These marvellous detoxifying and energizing ingredients are combined in a beautiful pesto recipe, perfect for a quick pasta meal. We have chosen to make it vegan but you can add parmesan cheese for extra flavour, if you like.

Serves: 4

Prepare: 15 minutes

Cook: 5 minutes

Ingredients:

  • 3tbsp extra virgin olive oil, plus extra to drizzle
  • 3 garlic cloves, minced
  • 1tbsp pine nuts
  • 2 cups chopped fresh dandelion leaves loosely packed
  • 1 cup stinging nettle - young leaves, washed, blanched and strained
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp freshly grated parmesan cheese (optional)
  • 1/2 tsp freshly ground black pepper
  • ½ tsp salt
  • chilli flakes, optional

1 . To blanch the nettle leaves drop them in a pan of boiling salted water for 3-4 minutes. Transfer them to a bowl of cold icing water, then drain and strain to remove as much water as possible.

2. Place all ingredients except the parmesan into a blender or food processor. Process until smooth adding olive oil slowly till you reach a creamy consistency. If it's too thick just add a bit more olive oil.

2 . Add the parmesan (if you like) and continue to blend until the mixture has a smooth consistency. When ready to serve top it up with chilli flakes.

3 . Refrigerate in an airtight container and use within 3 days.

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