How to make
The nettles are cleaned from the sticks, weeds stuck to it and soaked for at least 30 minutes in cold water. Wash them well.
In a saucepan with no more than 2/5 cup (100 ml) of water put nettles, leeks and parsley stalks (cut into bulky pieces), boil for about 10 minutes. Strain the vegetable broth.
In a deep bowl put the boiled nettles, parsley and leeks. Wait for the greens to cool. Blend.
Add a clove of garlic, salt, black pepper, walnuts, linseed oil and yellow cheese curd to the blended green mixture.
Blend again. Season according to taste and if necessary, with more salt.
Use it as a side dish for meat or a vegetable spread, or just eat it with homemade bread.
Enjoy!
The nettle and parsley puree is ready.
Note: Do not throw away the broth! We all know how healthy decoctions from nettles and parsley are!
