Stinging Nettle Pesto recipe

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Ingredients

½ cup hazelnuts
6 cups nettles (including stems), or more to taste
1 cup shredded Parmesan cheese
1 teaspoon salt
½ cup extra-virgin olive oil

Nutrition Info

120.3 calories
carbohydrate: 2.8 g
cholesterol: 4.4 mg
fat: 11.1 g
fiber: 1.1 g
protein: 3.1 g
saturatedFat: 2.1 g
servingSize: -
sodium: 237.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place hazelnuts in a dry skillet over medium heat, cook and stir until toasted, 3 to 4 minutes.

  2. Bring a pot of water to a boil. Wearing gloves, add nettles to boiling water, cook until nettles are tender and still maintain the bright green color, about 2 minutes. Immediately transfer to a colander and run under cold water to stop the cooking process. Let nettles cool and drain.

  3. Place the nettles in a clean kitchen towel and squeeze excess water from the greens.

  4. Combine nettles, hazelnuts, Parmesan cheese, and salt in a food processor fitted with a puree blade. Pulse a few times before turning the processor on. Stream olive oil through the feeding tube while the processor is running until pesto is smooth.

Recipe Yield

1 cup

Recipe Note

Put these weeds to good use in a sauce that's bursting with so many vitamins and minerals, it could be called a Spring Tonic. It's a perfect complement to mild fish like halibut, grilled chicken, and it gives your minestrone another interesting layer of flavor.

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