- Prepare the Nettle: Carefully pick and wash the Purple Dead Nettle leaves to remove any dirt or debris. Pat them dry with a clean towel.
- Toast the Nuts: In a dry skillet over medium heat, lightly toast the walnuts or pine nuts until golden and fragrant. This enhances their flavor. Let them cool.
- Blend Ingredients: In a food processor, combine the Purple Dead Nettle leaves, toasted nuts, grated Parmesan, minced garlic, and lemon juice. Pulse until the mixture starts to come together.
- Add Olive Oil: With the food processor running, gradually add the olive oil in a steady stream until the pesto reaches your desired consistency.
- Season: Taste the pesto and season with salt and pepper as needed. Adjust any ingredients to suit your taste.
- Serve: Enjoy your Purple Dead Nettle pesto with pasta, as a spread on sandwiches, or as a dip with crackers.
This pesto recipe is just one way to enjoy the unique flavors and nutritional benefits of Purple Dead Nettle. Whether you’re looking to expand your culinary palette or incorporate more wild edibles into your diet, Purple Dead Nettle offers a delightful and nutritious option.
Far from being just a pesky weed, Purple Dead Nettle is a testament to nature’s bounty, providing us with edible and nutritious plants often overlooked. By exploring and embracing the culinary uses of these so-called weeds, we can discover new flavors and ingredients that enhance our meals and our health. So next time you spot Purple Dead Nettle, consider harvesting this hidden treasure instead of weeding it out.
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