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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Native American · Sauce

Nettle Pesto

Serves 16

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Dry sauté or roast the nuts until slightly browned.
  2. 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.
  3. Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency.