Dandelion & Nettle Pesto Recipe
Enjoy this Crunchy, All Natural and Super Easy Dandelion & Nettle Pesto at Home
Prep time: 10 mins | Serves: 4
You can throw this seasonal recipe together in under ten minutes and use it across a whole range of healthy meals and snacks. Perfect for when you need to feed the family quickly or entertain on a budget with something a little quirky.
Dandelion & Nettle Pesto Taste:
Beautifully balanced with a slightly tart twist. Packs a wonderful crunch that gives a coarser texture than traditional pesto.
You can enjoy this dandelion and nettle pesto straight away, but you will benefit more if you allow it to infuse for a few hours at room temperature. It’s packed with naturally bountiful ingredients, but here are a few highlights:
- High in calcium, Iron and vitamin A
- Contains antioxidants that help to neutralise free radicals
- Has anti-inflammatory properties that may help with arthritic joint aches and pains
- Once you neutralise the sting it has a mild anti-allergenic effect
- High in fibre, vitamin K and potassium
- High in antioxidants
Expose garlic to air for longer than 10 minutes and it releases an enzyme that helps form a variety of organosulfur compounds. These are thought to be responsible for its potential antioxidant, anti-inflammatory, antimicrobial and cardioprotective benefits.
- Bunch of nettle leaves
- Bunch of dandelion leaves
- 30g sunflower seeds
- 1 large clove of garlic
- 40 ml olive oil
- 30g feta (or yeast flakes for a vegan option)
- Juice of 1 lemon
- Pinch of salt
- Pinch of black pepper
To make this dandelion and nettle pesto, remove the nettle leaves from the stalk – remember to use gloves or a towel to avoid the sting of the leaves.
Crush the garlic through a garlic press or chop coarsely if you don’t have one. Place all ingredients into a blender and blend until you reach the consistency you prefer. We like ours a little chunky for texture but you can blend it for longer if you prefer it smooth.
Add an extra splash of olive oil if you like your pesto to have a more oily consistency.
Remember: If you’re picking the nettles or dandelions yourself, ensure they’re well-washed and have grown out of reach of animal excretions and pesticides.
Try using this Dandelion and Nettle Pesto:
With bread or toast | on a sandwich | in pasta | as a salad dressing – just add more oil and vinegar | in risotto | on pizza | with carrots and celery | as a dip
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