04 May 2016
Now's the time to eat those nourishing nettles!
1 cup raw almonds
10-15 cloves garlic
1/2 teaspoon mineral salt, or to taste
1/2 teaspoon freshly ground white pepper
4 cups young nettle leaves
3 cups loosely packed arugula leaves
1/4 cup fresh lemon juice
1 cup extra-virgin olive oil, or to preferred consistency
*optional 1 cup grated parmesan cheese
(I prefer it without the parmesan, and serve over goat cheese on toast instead)
Clip nettle leaves from stem and rinse.
With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add almonds, salt, pepper, nettles and arugula. Process until finely chopped.
With motor running, add lemon juice, a dash of water and drizzle oil in a steady stream until incorporated.
Test for seasoning and consistency and adjust. You may want to add a little more lemon juice, oil or seasoning. Play with it until it is to your liking.
This is great on toasted baguette or cracker with a little goat cheese.
Yields around 2 ½ cups
Recipe courtesy of Mary Lane, chef, teacher, wild-foods enthusiast, and author of Divine Nourishment, A Woman’s Sacred Journey with Food.