Cookbook:Nettle Pesto
| Nettle Pesto | |
|---|---|
| Category | Sauce recipes |
| Yield | 16 oz |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Nettle pesto is a sauce made from stinging nettles instead of the basil used in traditional pesto. When properly processed in hot water, stinging nettles are safe to eat. Be sure to forage for the nettles at a location free from chemical sprays, using thick gloves and scissors to clip off leaves.
Ingredients
[edit | edit source]- 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
Equipment
[edit | edit source]Procedure
[edit | edit source]- Dry sauté or roast the nuts until slightly browned.
- 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.
- Combine all ingredients in a blender and process until smooth. Alternatively, grind 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 separately or mixed depending on price and what is available.