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Nettle Pesto

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: easy, native american, recipes for pesto, recipes using garlic, recipes using hazelnut, recipes using lemon juice, recipes using nettle, recipes using parmesan, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ANettle_Pesto)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ANettle%20Pesto&oldid=4634847

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 5 cups freshly foraged stinging nettles
  • ⅓ cup hazelnuts, walnuts, or pine nuts
  • 3 garlic cloves
  • ⅓ cup extra-virgin olive oil
  • ¼ cup Parmesan cheese
  • 2 tsp lemon juice
  • 2 tsp black pepper

Directions

  1. Dry sauté or roast the nuts until slightly browned.
  2. Wearing thick gloves, submerge nettles in boiling water for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain.
  3. Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency.

Equipment

Blender, food processor, or mortar and pestle, Oven or stovetop

Notes

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 separately or mixed depending on price and what is available.