cups (loosely packed) fresh nettle leaves - be careful; always use gloves or tongs when handling nettle; it stings!
1 garlic clove, chopped
⅓ cup toasted almonds*
1 tbsp white miso
1½ tbsp lemon juice, or more to taste
2 tbsp nutritional yeast, or more to taste
⅓ cup extra-virgin olive oil
Sea salt, to taste
1-2 tbsp water
Optional: chili flakes
Instructions
Always use gloves or tongs when handling fresh nettle - if you touch it with bare hands, it will sting and you will feel its effect for a few hours.
Wearing gloves, wash the nettle under running water. In a food processor, combine the nettle, garlic, toasted almonds, miso, lemon juice (start with 1½ tablespoons) and nutritional yeast. Blend to combine.
With the food processor running, drizzle in the olive oil. Stop the machine to scrape down the sides as needed. Add water, one tablespoon at a time and continue blending until you get a creamy texture. Taste and add salt, more lemon juice and/or chili flakes if necessary until it’s flavourful and well balanced. Serve with pasta, in a sandwich, as a dip, etc.
Recipe by The Knobbly Plate at https://theknobblyplate.co.uk/2025/