Sending down our Roots and remembering the Soul

Nettle and Wild Garlic Pesto.

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1 Litre Nettle tops, nettle leaves.

1/3 Oregano/ Marjoram.

Good handful or more Wild Garlic.

1 Cup of Cashew nuts or ground almonds/hazelnuts/pine nuts.

Several glugs, ( two large table spoons), of apple cider vinegar.

250 ml Olive Oil.

Sea Salt to taste.

Blitz with a hand held or food processor, drizzling on the oil as you go.

Collect about a litre / plastic bag full of fresh green nettle tops and leaves. Plantain or dock leaves are great for nettle relief, after a while you get used to the feeling and it actually aids with circulation issues and arthritis, Roman soldiers used nettle to ‘Urdicate’ their muscles, thrashing the skin with nettles to help with circulation and to keep warm, hence nettles Latin name, Urtica Dioica. 

Couple of handfuls of Wild Garlic should do, I apologise for those who like precise measurements, I prefer using to some extent the technique of guestimating. I think its important to use your own judgement and take the rather shady guidelines as guidelines, Its a creative process.

So… bung it all in and blitz away, drizzling the oil as you go, I was surprised that my handheld got through it all fine so persevere.

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