Recipe Stinging nettle, parsley and milk thistle pesto

Recipe Stinging nettle, parsley and milk thistle pesto (with thanks to Lian Tanner for sharing this creative recipe)

Here is a great way to put those 'weeds' in your garden to good use. Nutritious and good for you, as well as your garden!

Ingredients:

• a couple of (gloved!) handfuls of stinging nettles, including stalks
• a bunch of parsley
• a couple of handfuls of milk thistle leaves
• a handful of walnuts
• a large clove of garlic, crushed and chopped
• a handful of grated parmesan cheese
• olive oil

Method:

• Blanche the nettles in boiling water for about 90 seconds to get rid of the sting
• Quickly run under cold water to stop them cooking
• Squeeze the water out
• Put them in a food processor along with the rest of the greens and shred.
• Add walnuts and garlic
• Add parmesan
• Add some olive oil
• Whizz the lot.
• Taste and add a bit more of whatever seems lacking until it tastes the way you want it.

Enjoy!