3- Minute Nettle & Walnut Pesto #vegan #paleo

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 3- minute nettle & walnut pesto #vegan #paleo. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! This nettle bunch came from a. Urtica dioica, often known as common nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, or just a nettle or stinger, is a herbaceous perennial flowering plant in the family Urticaceae.

3- Minute Nettle & Walnut Pesto #vegan #paleo is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. 3- Minute Nettle & Walnut Pesto #vegan #paleo is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have 3- minute nettle & walnut pesto #vegan #paleo using 6 ingredients and 4 steps. Here is how you cook it.

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The ingredients needed to make 3- Minute Nettle & Walnut Pesto #vegan #paleo:
  1. Get 125 g fresh nettle (leaves & stalks)
  2. Take 1-2 fresh garlic cloves
  3. Take 25 g (or more) virgin olive oil
  4. Take 70 g walnuts
  5. Take 40 g grated parmesan cheese (optional - can replaced with olive oil and some salt)
  6. Prepare water (for consistency if too dry or if you are watching calories, as an alternative to using more oil)

Season with salt and pepper, and eat. The nettle will shrink and cook right away. Remove from pan and squeeze out any water. Your nettle is now ready to freeze or safely use in various recipes.

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Instructions to make 3- Minute Nettle & Walnut Pesto #vegan #paleo:
  1. Bring water to a boil and flash cook (<2 min) nettle in the water. Take out and drain, keeping the water coming out of the leaves to use in the recipe (it will be bright green and packed with nutrients)
  2. Combine nettle with 1 garlic clove, 1⁄2 of olive oil, a pinch of salt and 1⁄2?of the parmesan if you are using it, and add a bit of nettle water. Whiz in the food processor until smooth.
  3. Taste and add more garlic, olive oil, salt, or nettle water to taste, and repeat.
  4. Take out of food processor and serve immediately with pasta, vegetables, fish or meat. If you have made a lot and won't eat it in the next day or two, it freezes really well. Enjoy!

Remove from pan and squeeze out any water. Your nettle is now ready to freeze or safely use in various recipes. Boil the potatoes until soft and steam the nettles. Drain the spuds and add the nettles and stock. In a saucepan over medium-high heat, cook minced garlic and diced shallots in extra virgin olive oil until aromatic and soft (but not brown).

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