nettle pesto
The next in my nettle series of recipes is: nettle pesto! [To learn more about my obsession with nettles and more about nettles themselves head to my creamy nettle soup recipe and my nettle infusion recipe.] Pesto is one of my all-time favorite sauces (if you can call it a sauce?). Once spring rolls around, it is such a great way to incorporate fresh spring greens and herbs (check out my spring greens pesto too!). I find myself making it all the way through early fall (or for as long as my basil stays happy!), always saving some by putting it in the freezer for the colder months ahead. Pesto adds so much herby, umami, depth of flavor and brightness to any dish. In addition to pasta, risotto (check out my spring greens risotto!) and other Italian food, it is delicious on sandwiches, salads, soups, all kinds of vegetables, meats, etc. Anything that needs a boost of flavor – pesto can help!
While this recipe is similar to my spring greens pesto, this one was created specifically for nettle’s unique, salty, earthy taste. I include here two methods – one that involves blanching the nettles and one that leaves them raw. I give these two options because some folks feel more comfortable blanching their nettles before using them. I enjoy it both ways so choose what feels best to you! As with all pesto recipes, consider this more of a guide for making pesto but then alter or adjust to your preferences. Some people prefer more of a bite from the garlic, some prefer more oil, and others prefer to leave out nuts. While you might need to adjust amounts for texture purposes, this pesto can really be your own unique creation. Happy creating! Let me know what you think.
nettle pesto
ingredients
4-6 cups fresh stinging nettles (both leaves and stems from the young, new growth at the top)
Lemon zest from 1 lemon
Lemon juice from 1 lemon
¼ tsp red pepper flakes
¾ cup walnuts (pine nuts, cashews, or pumpkin seeds also work well here)
1-2 cloves of garlic, thinly sliced (depending on the size of the clove and to taste)
¼-1/3 cup parmigiano reggiano (or use nutritional yeast if avoiding dairy)
½ tsp salt
Fresh ground black pepper, to taste
½ cup extra virgin olive oil
instructions
Blanching method
Bring a large pot of water to a boil. Add a few large pinches of salt. Using tongs, add the nettles to blanch for about 3 minutes or until wilted.
Use the tongs to remove the nettles from the pot and put them into a colander to drain. Once slightly cooled, squeeze the nettles multiple times to wring out most of the excess water.
Next, add the nettles, lemon zest, lemon juice, red pepper flakes, walnuts, garlic, parmigiano (or nutritional yeast), salt, and black pepper to a food processor. Pulse on high until everything turns into a thick paste.
Then, while the food processor is running, slowly pour in the olive oil until it is fully incorporated and it’s looking like a pesto.
Taste! Add more salt, lemon juice, garlic, etc. or whatever you think is needed.
Non-blanching method
Remove any thick, older stems from the nettles (younger, thinner stems from new growth are okay!).
Add the nettles, lemon zest, lemon juice, red pepper flakes, walnuts, garlic, parmigiano (or nutritional yeast), salt, and black pepper to a food processor. Pulse on high until everything turns into a thick paste.
Then, while the food processor is running, slowly pour in the olive oil until it is fully incorporated and it’s looking like a pesto.
Taste! Add more salt, lemon juice, garlic, etc. or whatever you think is needed.
