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Nourishing Nettle Pesto

Nourishing Nettle Pesto

Imagine that there was a food that was so Nourishing that by eating it you would be filled with vital minerals and nutrients. Got a good fix of protein. Strengthened the adrenals, kidney and lungs. Boosted your immunity and helped with recovery from allergies and debilitating chronic conditions.

That this amazing food increased your focus, opened the heart and supported much needed self-worth.  Wouldn’t you be eating this everyday?! And you can! Consciously of course, because as the story goes :

“Originally wild nettles, now covered in stinging formic acid and other phytochemicals, looked completely different than the weedy green plant we know today. Nettle was a magically attractive plant, so obviously full of rich blessings that people and even animals took undue advantage of her, harvesting too much without gratitude or respect. She was bright and shining to look at – the color of gleaming gold (and we know how some people act around gold).

Finally nettles called out to Creator for help, concerned for her own life and well-being. Creator thought and thought, and finally turned nettles into her current form for her own protection, hiding her riches under scruffier, simpler green skin and irritating exudations. Nettles still gets to give her gifts to people, animals, and land, and so fulfill her purpose on Earth, but people can’t simply come and take from her without gratitude and respect anymore. The story ends with a sentiment that now only those with the eyes to see are able to see nettles’ true “heart of gold.”

This story appears in the book Song of the Seven Herbs by Walking Night Bear and Stan Padilla. And I first read about it in https://www.robinrosebennett.com

Nettles are without a doubt one of my favorite herbs to use in cooking. It has a mild taste and they are extremely versatile.

Nourishing Nettle Pesto

 

Makes a cup or more

 

1 bunch Nettles

1/2 cup pine nuts, lightly toasted

1 bunch basil

1/4 cup nutritional yeast

1 garlic clove

pink salt, to taste

1/2 cup olive oil, more if needed

 

Blanch the nettles in simmering water for 90 seconds (cover with a lid so nothing good escapes). Remove from heat. Strain nettles and blot dry. Save water for tea, as stock for a soup, hair rinse, water for plants..

Place Nettles and remaining ingredientes in a food processor. Blend until desired consistency is achieved.

Transfer to a glass jar or eat immediately. Lasts for a week in the refrigerator.

 

We like to use this delicious pesto over fresh pasta, roasted veggies, dilute in more olive oil and use as a dressing, let your intuition guide you.

 

Enjoy!