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Linseed oil pesto with nettles basil, wild garlic

Lockdown Nettle, Wild Garlic & Basil or Whatever You've Got Pesto

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 people
Cuisine: Anti-inflammatory, Budwig Diet, Dairy-free, Digestion-friendly, Gluten free, Healthy, Linseed oil, low carb, Low GI, Omega-3, OMS Diet, Paleo, Raw, Saturated-fat free, Therapeutic, Vegan, Wheat-free
Ingredients Method

Ingredients
  

  • 1-3 cloves of garlic peeled
  • handfuls of herbs I just cram enough mix of Nettles, Wild garlic, Three Cornered Leek, Leeks, Coriander Parsley Basil or other herbs into the blender
  • a good handful of nuts any variety or seed
  • a lemon
  • Nutritional yeast
  • Flax Farm Cold-Pressed Flaxseed Oil or 50/50 mix with olive oil
  • Salt
  • Freshly milled Black Pepper

Method
 

  1. Rinse off nettles or garlic unter the tap to remove any grit or soil
  2. Place the nuts or seeds and herbs in a blender and add enough oil to get it moving.
  3. When the nuts look granular and the herbs well chopped add about a tablespoon or more of nutritional yeast and a good squeeze of lemon juice.
  4. If it's too thick add more oil.
  5. Adjust the seasoning with a little salt, some god grinds of black pepper and more lemon juice to taste.
  6. Enjoy with pasta, meat, fish, vegetables, potatoes and I particularly like it with butter beans or chickpeas in a salad instead of salad dressing.
  7. Flaxseed Linseed oil pesto with nettles basil, wild garlic