Nettle Pesto
Source: Kimberley Hasselbrink, The Year in Food
Recipe Type: Entrees | Seasons: Spring
4 ounces fresh nettles
5 tablespoons olive oil
½ cup pecans
¼ cup parmesan cheese
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Sea salt to taste
Please note: Nettles cannot be handled with bare hands until blanched.
1. Using kitchen gloves, carefully rinse the nettles.
2. Bring a medium pot of water to a boil. Blanch the nettles for two minutes. Drain thoroughly, squeezing to release excess liquid.
3. In a food processor (or with an immersion blender), combine all ingredients to form a smooth paste.
4. Toss with your favorite pasta or serve atop toasted slices of a baguette for a simple crostini.
Photo and text courtesy of The Year in Food.
Farmers Market Ingredients