March Spring Recipes: Nettle Pesto

Spring Recipes: Nettle Pesto

Nettles are highly nourishing as we wake from winter rest: Vitamins A, C, E, F, K, B- complexes, as well as thiamin, riboflavin, niacin, B-6 all of which are found in high levels and act as antioxidents. ​Zinc, Iron, Magnesium, Copper and Selenium, Boron, Bromine, Calcium, Chlorine, Chlorophyll, Potassium, Phosphorus, Sodium, Iodine, Chromium, Silicon and Sulfur.

Be aware that nettles help us wake from our winter slumber by asking us to pay attention and handle with care. She gives quite a sting unless you are using gloves.

• Equal parts fresh nettles, parsley and cilantro leaves.
• 1 preserved lemon (I’ve been finding these at Trader Joes)
• 1 cup raw pumpkin or sunflower seeds
• 3-5 cloves of garlic
• 1/2 to 1 cup of olive oil
• sea salt to taste

Using rubber gloves, separate the nettle leaves from the stem and blanch for 30 seconds in hot water followed by a cold water bath, then drain and pat dry. Place all ingredients into the food processor and pulse while adding olive oil until desired consistency. Use on everything from baked yams, to black beans to crackers, it keeps for nearly two weeks in the fridge.

Include your child with the cooking, setting and clearing the table. Even the youngest children can place a napkin on each spot. Create a moment of connection and gratitude by saying a blessing or offering thanks at meal time.

You can download our free collection (3 lovely watercolored pages) of mealtime blessings here.