Farm, -  Apr 15, 2018

Nettle Pesto – Recipe

Nettle Pesto – Recipe

• ½ pound raw stinging nettles or wood nettles (about 5 cups)
• 2-3 medium garlic cloves (or less)
• 1/4 cup toasted pine nuts or walnuts
• 1/4 cup olive oil
• Salt
• Pepper, finely grated Parmesan cheese (optional)

Add nettles to salted boiling water for 1 minute. Drain immediately. (Save water for nettle tea.) Put greens in ice water to stop the cooking. Cool, strain and remove moisture completely (use a towel). Coarsely chop nettles. In a blender or food processor, blend with garlic cloves and pine nuts.

While pulsing, add olive oil, 1 tablespoon at a time. Season to taste with salt & pepper.

Option: Add grated Parmesan cheese and/or a touch of lemon juice at the end. Some day I’m going to make this with a mixture of nettles and basil! Or with garlic mustard.

Makes 1 generous cup.