Cookbook:Stinging Nettle Pesto
| Stinging Nettle Pesto | |
|---|---|
| Category | Sauce recipes |
| Yield | 16 ounces |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Foraging
Forage for stinging nettles at a location free from chemical sprays, using with thick gloves and scissors.
Ingredients
[edit | edit source]- 5 cups freshly-foraged nettles
- ⅓ cup hazelnuts, pine nuts, and/or walnuts
- 3 garlic cloves
- ⅓ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- 2 tsp lemon juice
- 2 tsp black pepper
Equipment
[edit | edit source]- Blender, food processor, or mortar and pestle
- Oven or stove
Procedure
[edit | edit source]- Dry sauté or roast nuts until slightly browned.
- With thick gloves, place nettles in boiling water for 1 minute. Transfer nettles to an ice water bath to stop the cooking process. Drain.
- Blend all ingredients until smooth. Alternatively, smash with mortar and pestle for a coarser consistency.
Notes, tips, and variations
[edit | edit source]- 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.