Nettle Pesto

Seek out younger plants and new growth for superior taste and tenderness. Discard tough stalks, and wash and shake dry the leaves.

Don’t be shy of adding other spring greenery to the mix. Tap into the early season abundance of chickweed and cold-weather leafy greens, like arugula and radish tops, to add a piquant blast of pungent flavor to this healthy spread. Feel free to add other spices, too, as you like.

  • leaves and tender tops from about 5 bunches stinging nettles
  • 2 large garlic cloves
  • A fat pinch of salt
  • freshly ground pepper black pepper, to taste
  • 2-4 tablespoons pine nuts, sunflower seeds, almonds or walnuts
  • ½ cup extra-virgin olive oil

Place nettles and garlic in food processor and reduce to a coarse puree. Add seasonings and nuts and pulse a few more times. Add olive oil with the machine running and process until homogeneous.

Store in fridge for up to a week, or freeze in plastic containers for consumption throughout the year.

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