• 2 cups blanched nettles
  • 1 chopped spring onion
  • 1/2 tbsp minced garlic
  • 1 tbsp parsley
  • 3 tbsp olive oil
  • water as needed
  • salt to taste


You can blanch the nettle leaves by putting them in a pot of boiling water for about 20 or so seconds until they wilt.  Drain excess water and then put them along with all additional ingredient in a food processor.  Blend into a paste.

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