RCI-SC.005.0167.001
Sting'in Nettle Pesto
– Forage for stinging nettles at a location free from chemical sprays, using with thick gloves and scissors. Boil in water for 60 seconds to remove sting’in.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- freshly foraged Nettles5 cups
- hazelnuts/pine nuts/walnuts1/3 cuplightly toasted
- 3 unit
- 1/3 cup
- ¼ cup
- 2 tsp
- 2 tsp
Method
1
Bring a large pot of salted water to a boil. Using tongs or gloves, carefully submerge the fresh stinging nettles and blanch for 2 minutes to neutralize the sting.
5 minutes
2
Drain the blanched nettles and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant green color.
2 minutes
3
Once cooled, remove the nettles from the ice water and squeeze out as much excess moisture as possible using your hands or a clean kitchen towel.
2 minutes
4
Add the blanched nettles, garlic cloves, freshly squeezed lemon juice, and grated parmesan cheese to a food processor or blender.
2 minutes
5
Pulse the mixture several times until roughly combined, then season generously with freshly cracked black pepper.
1 minutes
6
With the processor running on low, slowly drizzle in the olive oil in a steady stream until the pesto reaches a smooth, slightly chunky consistency.
2 minutes
7
Taste the pesto and adjust seasoning with additional lemon juice, black pepper, or parmesan as desired. Transfer to a serving bowl or airtight jar.
2 minutes