Nettle and Mint Pesto with Pumpkin Seeds (Vegan)
Refreshing, light and flavorful nettle and mint pesto with pumpkin seeds.
- Prep Time: 2 min
- Cook Time: 1 min
- Total Time: 3 minutes
- Yield: 1/2 cup
- Category: Sauce
- Cuisine: Italian, Vegan
Ingredients
- 1 C stinging nettle (packed)
- handful of mint leaves
- 1 garlic clove
- 1/4 C pumpkin seeds
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- zest of 1/2 lemon
- 1 tbsp lemon juice
- 1 tsp extra virgin olive oil (optional or as desired)
- some water to thin out
Instructions
- Rinse stinging nettle and place it into a bowl. Pour boiling water and let it steep for a minute. Drain the nettle and then transfer it into a food processor.
- Add the rest of ingredients and pulse couple of times until the pesto looks like a paste but also has some texture. If you like you can add water or olive oil to help things going.
- Mix with favorite freshly cooked pasta and enjoy!
Nutrition
- Serving Size: 1/4 C
- Calories: 134
- Sugar: 0.4g
- Sodium: 298mg
- Fat: 10.7g
- Saturated Fat: 1.9g
- Carbohydrates: 6.1g
- Fiber: 6.2g
- Protein: 8.6g
- Cholesterol: 0mg
Keywords: nettle, mint, pasta, pumpkin seeds, gluten-free, vegan, vegetarian, Italian