The Best Recipes for Stinging Nettle Pesto

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Stinging Nettle Pesto

"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."

Ingredients :

• 1/2 cup hazelnuts
• 6 cups nettles (including stems), or more to taste
• 1 cup shredded Parmesan cheese
• 1 teaspoon salt
• 1/2 cup extra-virgin olive oil

Instructions :

Prep : 10M	Cook : 16M	Ready in : 15M

• Place hazelnuts in a dry skillet over medium heat; cook and stir until toasted, 3 to 4 minutes.
• 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.
• Place the nettles in a clean kitchen towel and squeeze excess water from the greens.
• 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.

Notes :

• Nettles can be found at farmers' markets. In a pinch, you can substitute dandelion greens or spinach.
• When storing extra pesto, place in a covered container and cover the surface with a layer of olive oil.
• When making nettle pesto pasta, reserve 1/4 cup pasta cooking water and stir in a couple of tablespoons of the pesto mixture. It makes for a creamier pasta.

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