Stinging Nettle Pesto - cooking recipe

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
Preparation
    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.

Leave a comment