Mira finally let me in her kitchen in the Himalayas. After some suspicion of my abilities, I seem to have won her approval with this nettle pesto. She is a fabulous cook and has been preparing delicious meals, one after another on our Himalayan Cultural Retreat. So it has been good to return the love, and let her sit back and enjoy being cooked for.
This pesto packs a punch, made for my friends in the Himalayas, it’s full of flavour, tangy, spicy and has many health benefits. Nettles are medicinal, an inflammatory, that support your adrenals and kidneys, they purify your blood, reduce hypertension, ease menstrual pains and help regulate the menopause. When dried they are said to be a rich source of protein. They are an important nutritious source of greens, that come straight from the garden to the plate. Just watch out when gathering to wear gloves, only picking the tips of the plant for the younger leaves.
Serves 6 people
1 plate stacked high with nettle leaves (remove stalks)
1/2 cup of dried walnuts
120g of Paneer (Feta or Mozzarella)
3 large cloves of Garlic
1 lemon Juiced
3 large tbsp Olive Oil
1 tsp Himalayan Rock Salt (Sea Salt)
1/2 tsp Flaked Chilli
Sweat the nettle leaves in a pan for 10 minutes until wilted and then let cool on a separate dish for 5 minutes. Add all ingredients into a vitamix or blender, adding a little extra oil if needed. Then the pesto is ready to add to your pasta. Store in Fridge for up to 3 days.