Ingredients
bunch of stinging nettle
3 cloves of garlic
quarter cup of lemon juice
quarter cup of Parmesan cheese
quarter cup of olive oil
salt & pepper
Stinging Nettle Pesto
by Sharryn GannonDirections
Cut of root end. Blanch nettles for 3 minutes. Cool in cold water. Drain well and wizz in food processor with 3 cloves garlic, and a quarter cup each of lemon juice, Parmesan cheese and olive oil. Season with salt and ground peppercorns. Enjoy on pasta or with roasted vegetables.
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
— Lenna
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