Stinging Nettle Pesto
Stinging nettle pesto is perfect to forage and make without heating up the kitchen. I love it over pasta, on toast, or with crackers.
Ingredients
- 6 cups fresh loosely gathered nettle leaves tops are always preferable*
- 1 cup walnuts pine nuts, or cashews
- 1 cup grated Parmesan cheese or any hard cheese)
- 6 - 8 cloves garlic
- ½ - 1 cup olive oil depending on how fluid you want it
- 1 teaspoon salt
Instructions
- Gather your stinging nettle fresh if possible, immediately before using. Use scissors and cut the tops or freshest leaves into a strainer or basket. Gloves are only necessary if you’re afraid to get “stung.”
- Add nuts to the food processor and chop up into small pieces. Remove and set aside.
- Add nettle to food processor and chop it up until the nettle is moist and thoroughly chopped but not pasty
- Drizzle ½ cup oil, sprinkle salt, add garlic cloves, nuts, and cheese into the food processor with the nettle. Turn on high until a nice thick paste is made in approximately 1-2 minutes. If it’s too thick at this point you can add more oil, about ¼ cup more or less.
- Have a taste. If it needs more salt or another drizzle of oil, or more garlic, add and turn on again for another minute.
- Scrape into a serving bowl, or jar. Best fresh with a ready steaming hot pasta or with bread and cheese.
Notes
- *If using dried nettle, add a few tablespoons of water to the food processor and blend for 10-20 seconds. Use more water if necessary.
- Refrigerate any unused portions in a jar with a lid for up to a week.
Nutrition
Calories: 299kcalCarbohydrates: 9gProtein: 8gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 11mgSodium: 513mgPotassium: 320mgFiber: 6gSugar: 1gVitamin A: 1454IUVitamin C: 1mgCalcium: 450mgIron: 2mg
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