Spring nettle pesto recipe from Vancouver’s Burdock & Co.

By The Staff Global News

Posted March 30, 2017 12:05 pm

Updated March 30, 2017 3:16 pm

1 min read

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Spring nettle pesto

By Andrea Carlson, Chef / Owner of Burdock & Co.

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Ingredients:
¼ lb nettle, blanched
½ cup toasted cashews
2 garlic cloves
¼ cup olive oil
Salt
Pepper
¼ cup parmesan cheese (optional)

Method:
Place all ingredients into a food processor and puree until smooth.

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