Stinging Nettle Pesto Recipes
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.
Provided by Leslie Kelly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 237.5 mg, Sugar 0.4 g
STINGING NETTLE PESTO
I've been using nettles lately and found this recipe on the internet but not sure where. It looks really good and would be great served over pasta.
Provided by Chef Joey Z.
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the nettle.
- Once that is done remove from the steamer and let sit for a few minutes to drain.
- Put the steamed nettle into the food processor and add all the other ingredients except the olive oil. Turn on the machine and process then slowly add the olive oil in a small stream into the ingredients until used up.
- You should have a nice smooth sauce when done.
- Mix over your favourite hot pasta and add a little more cheese if desired.
- Enjoy with a glass of chilled wine and garlic bread.
- Bon Appetit.
Nutrition Facts : Calories 1413.3, Fat 150.3, SaturatedFat 22.3, Cholesterol 29.5, Sodium 344.5, Carbohydrate 9.9, Fiber 2, Sugar 2.6, Protein 16.2
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- Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can make this in a food processor, but it will not be the same. First add the toasted pine nuts and crush lightly -- as they are roundish, they will jump out of your mortar if you get too vigorous. If you are using a processor, pulse a couple times.
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