Description
This easy green nettle pasta sauce is a quick but nutritious fix when you don’t feel like cooking much. Lectin-free and dairy-free.
Ingredients
- 2 cups blanched stinging nettles, super well packed (press down as much as you can)
- 2 pcs spring garlic, or garlic cloves (about 4)
- about 10 macadamia nuts, roasted (raw can also be used, blanched almonds would work too)
- 1/8 – 1/4 cup hemp milk (adjust liquid depending on your blender and the desired consistency)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt (or more to taste)
- 1/4 teaspoon freshly ground pepper (or more to taste)
- 2 teaspoons nutritional yeast (optional)
- 1 tablespoon lemon juice
- 1/4 cup toasted almond flakes
- fresh or dry oregano
- more extra virgin olive oil for serving
Instructions
- To blanch the nettles: wash them very well and add for a few minutes to boiling water. Take out and drain.
- Mix all the ingredients in a high-power blender until creamy.
- Warm it in a pan and add the cooked pasta, along with a few tablespoons of the cooking water.
- Serve immediately, with almond flakes. Sprinkle with some fresh or dry oregano and add some more extra virgin olive oil.
- The leftover uncooked sauce can be stored in a jar in the fridge and used the next day.
Notes
You can add chicken, ground beef, bacon, or prosciutto to this sauce. Just start with cooking the protein first and add the sauce when the protein is ready. Is delicious.
