Stinging Nettle Pesto

Stinging Nettle Pesto

Leslie Kelly

"Put these weeds to good use in a sauce that's bursting with so many vitamins and minerals, it could be called a Spring Tonic. It's a perfect complement to mild fish like halibut, grilled chicken, and it gives your minestrone another interesting layer of flavor."
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Ingredients

15 m servings 120 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place hazelnuts in a dry skillet over medium heat; cook and stir until toasted, 3 to 4 minutes.
  2. 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.
  3. Place the nettles in a clean kitchen towel and squeeze excess water from the greens.
  4. 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.

Footnotes

  • Cook's Notes:
  • Nettles can be found at farmers' markets. In a pinch, you can substitute dandelion greens or spinach.
  • When storing extra pesto, place in a covered container and cover the surface with a layer of olive oil.
  • When making nettle pesto pasta, reserve 1/4 cup pasta cooking water and stir in a couple of tablespoons of the pesto mixture. It makes for a creamier pasta.

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