Nettle pesto dip
10 cups stinging nettle leaves
3 cloves garlic peeled
1 small mild to medium chili pepper seeds and ribs removed
1 small onion peeled
1 ripe avocado peeled and pitted
1/2 cup raw walnuts previously soaked and dried
1/4 cup raw hazelnuts previously soaked and dried
1 Tbsp. red wine vinegar or raw apple cider vinegar
2 Tbsp light miso
1/2 tsp. ground coriander seed
1/2 tsp. smoked paprika
Wash nettle leaves carefully, and shake or spin off any excess water.
Place nettles in a pot with no additional water, cover and heat on low until just wilted, about 10 minutes. (Watch them carefully!)
Chop the garlic and chili in the food processor.
Add nettles and remaining ingredients and process until smooth.
Pesto will keep in the refrigerator for 5 to 7 days if tightly covered.
Freeze to keep longer.
Enjoy on crackers, veggies and more!