Nettle and wild garlic pesto

Ingredients for 10 servings:

• 250 g nettles (nettle leaves), preferably young shoots
• 250 g wild garlic leaves
• 100 g tomatoes, dried
• 100 g ground almonds
• 1 tsp salt
• e.g. sunflower oil or safflower oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix against spring fatigue

Wearing gloves, collect and wash the nettle leaves. A hand blender usually destroys the stinging hairs, but to be on the safe side, you can also roll the nettle leaves with a rolling pin after washing. To do this, place a handful on a large cutting board and roll over them a few times. Blend the nettle and wild garlic leaves, the sun-dried tomatoes, ground almonds, 1 teaspoon of salt, and a little oil with a hand blender. Add more oil a little at a time until the desired consistency is reached. Taste the mixture and add more salt if necessary. When filling jars, make sure there are no air pockets. This way, the pesto will keep for a long time if you cover it with a layer of oil at the end and store it in a cool place. It tastes great with tomato and mozzarella, on baguette or hard-boiled eggs (Easter leftovers), or as a seasoning paste for salad dressings. Nettles contain many minerals and are rich in vitamins. They also have a blood-purifying effect, making them ideal for a spring cleanse. Wild garlic has antibacterial and blood-purifying properties and stimulates the metabolism. Nettles and wild garlic can be collected in the forest (or meadow) in spring. Be careful, wild garlic looks very similar to the poisonous lily of the valley! However, you can recognize it by its garlicky smell if you rub a leaf between your fingers.