Stinging nettle pesto with green garlic
A delicious Italian-inspired pesto recipe made with stinging nettles and green garlic.
Servings 4
Ingredients
- stinging nettle leaves Quantity: ~8 cups raw leaves lose packed becomes 2.5 cups loosely packed after blanching and tossed dry
- 1 cup fresh-grated parmesan cheese
- 1 cup pine nuts, toasted
- 1/2 cup green garlic leaves, stems, and bulbs
- 1/4 cup extra virgin olive oil
- 2 Tbsp lemon juice
- 6 Tbsp white wine we used an unoaked chardonnay but any drinkable white wine will do
- 1 tsp sea salt
Instructions
- Clean and de-stem stinging nettle leaves. Then blanch stinging nettle leaves for 2 minutes in boiling water. Toss-dry stinging nettle leaves in colander. Put in fridge to cool to room temp so it doesn't cause cheese to melt. See additional instructions and photos above recipe card.
- Lightly toast pine nuts for ~5 minutes on medium heat until slightly browned. Let cool to room temp.
- Add all ingredients to blender and blend until smooth. Serve over pasta, fish, or as a dip.