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Stinging Nettle Pesto
Nettles, native to Europe and Asia is a plant with tiny little hairs
that when touched inject a small amount of formic acid that creates a
rather powerful stinging sensation. The sensation will go away after a
few hours.
When nettles are boiled the "stinging" property is removed and it leaves
a healthy "green" which can be eaten like spinach or in this case made
into a pesto.
nettles- photo by
humboldredwoods.com
Serves 6
I N G R
E D I E N T S
6 cups (125g)
fresh nettle, blanched in boiling water for a minute (this
removes the "sting"), drained and roughly
chopped
2 garlic cloves, finely chopped
1/3 cup (50g) pine
nuts
1/2 cup (60g) grated
parmesan
1/3 cup (80ml) extra
virgin olive oil
Kosher salt and freshly ground pepper
I N
S T R U C T I O N S
Place the blanched
nettle, pine nuts, parmesan, and a little salt and pepper, in a food
processor. Blend the mixture until the mixture is smooth, scraping down
the side occasionally. While the motor is running gradually pour in the
olive oil until well distributed.
Place the Pesto in a sterilized jar and pour a little extra olive oil
over the top and seal well with a lid. Refrigerate until ready to use.
Pesto will keep for up to a month in well sealed jar in the
refrigerator.
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