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Combine Purple Deadnettle leaves, optional greens, nuts, and garlic in a food processor.
Pulse while slowly drizzling in the olive oil.
Scrape down the sides and blend until smooth.
Add Parmesan (if using), salt, and pepper, then blend again briefly.
Serve immediately with pasta, on toast, or as a dip.
Serving and Storage Tips:
Tea: Best enjoyed fresh, but you can store it in the fridge for up to 48 hours in a sealed jar. Reheat gently before serving.
Pesto: Keeps in the refrigerator for 3–5 days. To extend freshness, pour a thin layer of olive oil on top. It also freezes well for long-term storage—use ice cube trays for handy portions.
Variations:
Lemon Balm Add-On: Blend Purple Deadnettle with lemon balm for a refreshing herbal twist in teas or pestos.
Spicy Kick: Add a small chili pepper or red pepper flakes to the pesto for a spicier version.
Sweet Infusion: Mix with dried hibiscus or rose petals when steeping for a floral, slightly tangy tea.
FAQ:
Q: Is Purple Deadnettle safe to eat raw?
A: Yes, it is completely edible raw and often added to salads. Make sure it's harvested from a pesticide-free area.
Q: What health benefits does it offer?
A: Purple Deadnettle has anti-inflammatory, antibacterial, and diuretic properties. It’s traditionally used for wound healing, allergies, and boosting immunity.
Q: How can I identify it in the wild?
A: Look for square stems, fuzzy heart-shaped leaves with a purplish hue on top, and small pinkish-purple flowers. It’s often confused with henbit, but the leaves of Purple Deadnettle are more pointed and grow up the stem.
Q: Can I dry it for later use?
A: Absolutely. Air-dry the leaves in a cool, dark place or use a dehydrator. Store in an airtight container away from sunlight.
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