My garden is overflowing with basil, as well as nettles; and both go great together in this pesto.
Ingredients
1 cup fresh nettle leaves
1 cup fresh basil
1/2 cup parmesan cheese
1/4 cup pine nuts
2/3 cup olive oil
1-2 cloves garlic
Salt and fresh cracked pepper
Add nettles, basil, pine nuts, and garlic to a food processor and pulse. Add in olive oil and blend. Remove nettle/basil mixture, and place in a bowl. Fold in the cheese and season with salt and pepper.
Serve with pasta, on crackers, or use as a dip for cut veggies.
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