RCI-SC.007.0219.001
Nettle Pesto
– Forage for Stinging nettles at a location free from chemical sprays, using thick gloves and scissors to clip off leaves. Boil in water for 60 seconds to remove sting’in toxins. Servings: 16. Serving size: 1 ounce. Yield: 16 ounces.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- freshly foraged Nettles5 cups
- Hazelnuts/Walnuts/Pinenuts1/3 cup
- 3 unit
- 1/3 cup
- 1/4 cup
- 2 tsp
- 2 tsp
Method
1
Bring a large pot of salted water to a boil. Using gloves, pick through and rinse the fresh stinging nettles, discarding any tough stems.
5 minutes
2
Blanch the nettles in the boiling water for 1-2 minutes to neutralize the sting, then immediately transfer them to a bowl of ice water to stop the cooking and preserve the vibrant green color.
3 minutes
3
Drain the blanched nettles thoroughly and squeeze out as much excess water as possible using your hands or a clean kitchen towel.
2 minutes
4
Add the blanched nettles, peeled garlic cloves, freshly squeezed lemon juice, and a generous pinch of black pepper to a food processor or blender.
2 minutes
5
Pulse the mixture several times until the ingredients are roughly chopped and beginning to combine into a coarse paste.
1 minutes
6
With the processor running, slowly drizzle in the olive oil in a steady stream until the pesto reaches a smooth, slightly chunky consistency.
2 minutes
7
Add the grated Parmesan cheese and pulse a few more times to incorporate. Taste and adjust seasoning with additional lemon juice, black pepper, or salt as needed.
2 minutes
8
Transfer the finished nettle pesto to a clean jar or serving bowl. Drizzle a thin layer of olive oil over the surface to preserve freshness, and refrigerate until ready to serve.