Stinging Nettle Pesto
Forage for stinging nettles at a location free from chemical sprays, using with thick gloves and scissors.
Source and licence
"Stinging Nettle Pesto" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stinging_Nettle_Pesto, revision 4634848), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stinging_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 4634848
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 nettles
- ⅓ cup hazelnuts, pine nuts, and/or walnuts
- 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 nuts until slightly browned.
- With thick gloves, place nettles in boiling water for 1 minute. Transfer nettles to an ice water bath to stop the cooking process. Drain.
- Blend all ingredients until smooth. Alternatively, smash with mortar and pestle for a coarser consistency.