Stinging nettle is known to be one of the most potent medicinal plants in the world. It is considered to be one of the herbal miracles. Nettle contains a large amount of bioactive nutrients such as polyphenols, and antioxidants that neutralize radical oxidative processes in the body that can cause many health problems, such as inflammation, skin ageing and diseases. It contains vitamin A, C, K, and B complex. Nettle has large amounts of minerals such as selenium, magnesium, calcium, phosphorus, potassium, iron, boron and zinc. It is also rich in protein. Today we bring you a recipe for vegan nettle pesto – try it out and enjoy it!
Vegan nettle pesto
- 200 g of stinging nettle, blanched, squeezed dry, and chopped
- 2 cloves garlic, minced
- 1 cup pumpkin seeds, lightly roasted
- 2 tbs freshly squeezed lemon juice
- 5 tbs extra virgin olive oil
- 2 tbs chia seeds
- 1 tsp Himalayan salt
- 1 tsp lemon zest
- ½ tsp ground pepper
Plunge the nettles into a pot of boiling salt water and cook for 2 minutes, then spoon out with the thongs and immerse them in cold filtered water to stop the cooking process. Squeeze the excess water with your hands, forming a ball, then finely chop and set aside.
Roast the pumpkin seeds lightly, then cool them down and put them into a food processor. Add the nettles, garlic, salt, pepper, chia seeds, lemon juice and zest and process for 1 minute, until a paste begins to form.
Add gradually the olive oil and process until you get a smooth consistency.
- Serve with rice crackers;
- Serve with cooked spiral-shaped pasta;
- Serve with carrot and parsley sticks;
- Sprinkle on parmesan cheese before serving.
- You can add spices of your choice to the pesto to make it to a desired taste;
- You can add almond milk instead of olive oil;
- Store leftover pesto in an airtight container in the fridge for up to two weeks.
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.