Fresh Nettle Pesto

Spring is my favorite time of year in the Midwest.  The waking forests, the trees and flowers blooming, and of course nettles everywhere! Nettles are  a nutritional powerhouse and an abundant wild green that are often considered a nuisance. They can be found growing on the edges of forests, fields, streams, rivers, wetlands, and even in your own backyard!

This recipes uses freshly harvested nettles, but can be easily substituted with your favorite wild spring greens. such as plantain, dandelion, chickweed, violet, garlic mustard, creeping charlie, or a mix of any of your favorite leafy greens.

2 cups fresh raw nettles
1/2-3/4 cup extra virgin olive oil
3 tbsp fire cider or fresh lemon/lime juice*
4-6 cloves of garlic
1 tbsp of dried basil
3/4 cup Romano cheese OR your favorite nuts/seeds**
salt and pepper to taste

Add the garlic, fire cider, salt, pepper, and nettles to a food processor.  Mix until roughly chopped then add the cheese/nuts. Pulse and add the oil a little at a time until the mixture is creamy and spoonable.  Add more salt & pepper to taste and its ready to go!  Serve on top roasted veggies, pasta, or mix into hummus/avocado for great snack with crackers or cucumbers. Enjoy!

*You can also use your favorite infused vinegar or raw apple cider vinegar instead.
**For a dairy free recipe you can use your favorite nuts or seeds, or if you do not have Romano cheese Parmersan or any hard aged cheese will also work.