Nettle Pesto
Nettle pesto is a sauce made from stinging nettles instead of the basil used in traditional pesto. When properly processed in hot water, stinging nettles are safe to eat. Be sure to forage for the nettles at a location free from chemical sprays, using thick gloves and scissors to clip off leaves.
Source and licence
"Nettle Pesto" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nettle_Pesto, revision 4634847), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nettle_Pesto&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4634847
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Native American by a tradition spanning countries: Native American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 5 cups freshly foraged stinging nettles
- ⅓ cup hazelnuts, walnuts, or pine nuts
- 3 garlic cloves
- ⅓ cup extra-virgin olive oil
- ¼ cup Parmesan cheese
- 2 tsp lemon juice
- 2 tsp black pepper
Method
- Dry sauté or roast the nuts until slightly browned.
- Wearing thick gloves, submerge nettles in boiling water for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain.
- Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency.