Thursday, April 25, 2013

Nettle Pesto

Yeah, yeah, I've already been called obsessed in regards to nettles (RISHA!).  But being obsessed about nettles is not such a bad thing, they are so good for you!  We've got so many of them I figure why the heck not try and figure out something new!   I guess, to some, it might look like barf, but to me, it looks like a nutritious heaven.  So, after a friend of mine told me about making nettle pesto, I picked up some pine nuts and got to work.  Isn't this pesto so beautiful, such a very rich green. 

I've made pesto before, and even looked up some recipes before I made this, but really, it all comes down to your own tastes.  So, . . . I'm going to give you this recipe "the Greek way", . . . meaning there aren't going to be any measurements, it's going to be more like a handful of "this" and a pinch of "that" (at least that's how my yaya used to do it!).  Anyway, be brave, experiment and have fun!  Nettles are yummy!

A large pot full of freshly cut nettles.
Olive Oil
A few cloves of garlic
Two large handfuls of pine nuts
A large handful of grated parmesan cheese
A pinch (or two or three) of sea salt

Note: If you want to make your pesto in a mortar and pestle (how do you think "pesto" got it's name?), it may take more time but the outcome is supposed to be way better than using a cuisinart.  Me?  I took the speedy route and my results were still delicious.  Here's what I did:

To Make:

-Place nuts, cheese and garlic into cuisinart.

-De-sting your nettles by placing nettles in boiling water to blanch for 1-2 minutes.  

-Use tongs to remove hot nettles and put in colander, squeeze out any extra water.

-Add nettles to cusinart, plus a pinch of salt and a drizzle of olive oil.


-Taste and add any extra flavorings, or more olive oil if too thick.

. . . . . .

I served some under a bed of baked cod that night, a little went a long way.  It was GOOD.  Pesto is strong wether it be with nettles, basil or whatever greens.  I've also put some in the freezer to have at a later date as I've been told it freezes well.  Anyway, that's all for now folks!  Hope you enjoy your nettle pesto!

1 comment:

  1. oooh, nettles! mine are starting to come up. I might have to make this while I am waiting for the basil to come up.