Sting’in Nettle Pesto – Forage for Stinging nettles at a location free from chemical sprays, using thick gloves and scissors to clip off leaves. Boil in water for 60 seconds to remove sting’in toxins.
Serving size: 1 ounce.
Yield: 16 ounces.
- 5 cups freshly foraged Nettles
- 1/3 cup Hazelnuts/Walnuts/Pinenuts
- 3 Garlic cloves
- 1/3 cup Extra virgin olive oil
- 1/4 cup Parmesan cheese
- 2 tsp. Lemon juice
- 2 tsp. Black pepper
- Blender/Food processor/Mortal & pestle
- Dry sauté or roast nuts until slightly browned
- With thick gloves, place Nettles in boiling water for one minute. Place in ice water bath to stop the cooking process. Drain.
- Blend all ingredients until smooth. Or smash with mortal and pestle for coarser consistency.
Notes, tips, and variations
Wear thick gloves and watch out for getting stung!
- Pesto can be used in wide variety of dishes from simple but zesty pasta to rubs for meat and fish. Hazelnuts, walnuts, and pine nuts can be used separate or mixed depending on what is available/price.