Nettle Pesto


PrepTime: 25 minutes

Makes: 1 generous cup

Ingredients

1/2 pound nettles

4 large garlic cloves, smashed

1/2 cup toasted  nuts (your choice)

1/2 teaspoon salt

Freshly ground pepper

1 tablespoon freshly squeezed lemon juice

1 1/4 cups extra virgin olive oil

1/3 cup grated Parmesan cheese

Instructions

Bring a large pot of salted water to a simmer. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes (this denatures their sting). Dump into a colander to drain.  Or, you can use the nettles raw (the pulverizing in the processor will also denature their sting).

When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible.

In a food processor, whirl the garlic, nuts, salt, and pepper to taste until finely chopped.

Add nettles and lemon juice and whirl until finely chopped. With the machine running, add the oil and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Submitted by Kai, Adapted from https://jessthomson.wordpress.com

 

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