Stinging Nettle Pesto

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Published March 26th, 2014

Stinging Nettle Pesto

By Susie Iventosch

(Makes1 1/2 to 2 cups)

INGREDIENTS

2 cups nettles, washed and stems removed (be sure to use tongs or gloves when handling)

1/4 cup grated Parmesan or Pecorino Romano

1/4 pine nuts or walnuts

1-2 cloves garlic

1-2 teaspoons fresh-squeezed lemon juice

2 tablespoons extra-virgin olive oil

Salt and pepper, to taste

DIRECTIONS

Bring a pot of water to boil and blanch nettles for about 2 minutes. (You can also steam them to remove the sting, or thoroughly pulverize raw leaves in a good quality food processor.) Drain and pat dry to remove excess water. Place nettles in food processor with remaining ingredients. Process until desired consistency. Add more olive oil if necessary to allow for processing.

Use pesto as you normally would for spreads, pastas, dips, etc.



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