Once you have gathered some nettle tops from your garden (if you are collecting from a park, ensure you know that the council hasn’t sprayed them), you’re ready to create this delicious pate that’s full of minerals and make for a perfect snack at any time of the day.
Ingredients
- 2 cups of fresh nettle leaves washed and dried. (Gather the nettles with gloves and a pair of tongs, cut the leaves from the stems and gently rinse in water and dry in a salad spinner)
- 1 cup rocket or spinach
- 1/2 cup hemp seeds or pumpkin seeds
- 1 cup cashew nuts
- 1/4- 1/2 cup nutritional yeast
- 1/4 cup cold pressed extra virgin olive oil
- 2 teaspoons dried basil or a handful of fresh
- 1 clove of garlic
- 1/2 tsp cayenne pepper
Method
- Blend the cashews with the oil in a blender/Thermomix until chopped.
- Add all other ingredients and blitz for 2 minutes or until it is at the consistency that you like.
- Sprinkle with a few extra hemp or pumpkin seeds and enjoy with chopped veggies as a dip, on gluten free crackers, as a soup or casserole topper, or with pasta as a sauce.
Lasts in the fridge for 5-7 days so can be used whenever you need a healthy snack.
Nettle tip: Plant some nettles in your garden! Once you have nettles they will come up every year offering you free food.
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