Nettle and Spinach Pesto

This pesto is a nutrient-packed, flavorful sauce made from the young leaves of stinging nettles and spinach. Its slightly bitter and earthy flavor pairs well with pasta, rice, or roasted vegetables.

Prep time: 15 | Cook time: 1 | Serves: 4

Ingredients

• 1 cup fresh stinging nettle leaves
• 1 cup fresh spinach leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese (omit for vegan)
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Carefully wash the stinging nettle leaves and remove any stems. Bring a large pot of salted water to a boil and blanch the nettle leaves for 1 minute. Remove from the heat and drain well.
2. Combine the blanched nettle leaves, spinach leaves, olive oil, pine nuts, Parmesan cheese (if using), garlic, salt, and pepper in a food processor or blender.
3. Process until smooth and creamy. Taste and adjust seasonings as needed.
4. Store the pesto in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.