International / basics / Sauces & condiments
Nettle Pesto
Nettle pesto is a sauce made from stinging nettles instead of the basil used in traditional pesto. When properly processed in hot water, stinging nettles are safe to eat. Be sure to forage for the nettles at a location free from chemical sprays, using thick gloves and scissors to clip off leaves.
Ingredients
- stinging nettles, freshly foraged5 cup
- hazelnuts, walnuts, or pine nuts1/3 cup
- garlic3 clove
- extra-virgin olive oil1/3 cup
- Parmesan cheese1/4 cup
- lemon juice2 tsp
- black pepper2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Dry sauté or roast the nuts until slightly browned.
Wearing thick gloves, submerge nettles in boiling water for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain.
Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency.
Region evidence: no stated origin (basic dish)
