Nettles & Basil Pesto

Origin: Pesto was born along the rugged Ligurian coast, where sailors and peasants ground basil, pine nuts, and garlic into a sea-bright paste that could outlast the voyage.
But before basil ruled the mortar, the ancients crushed whatever greens the earth offered, celery leaves, wild herbs, even nettles.
This version returns to those pre-basil roots: a wilder, older pesto, tasting of forest and field before cultivation tamed the green and it tastes like something stolen from the edge of a druid’s kitchen.

Ingredients

Some greens don’t garnish. They dance with joy.

1 cup fresh nettle leaves (blanched)

1 cup fresh basil leaves

1/4 cup sunflower seeds or pumpkin seeds

2–3 cloves garlic

1/2 cup olive oil

Juice of 1/2 lemon

Salt to taste

Optional: 2 tablespoons nutritional yeast or grated parmesan

Optional: splash of cold water for texture

How The Alchemy Happens

Blanch the nettles in boiling water for 1 minute to remove the sting. Drain and cool.

In a food processor, combine blanched nettles, basil, seeds, garlic, and lemon juice.

Blend while streaming in olive oil. Add a splash of water if needed for consistency.

Stir in nutritional yeast or cheese, if using. Season to taste.

Store in a jar in the fridge for up to a week—or freeze in cubes for future spells.