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<\/p>\nStinging Nettle Pesto<\/p>\n
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6 C. stinging nettles (about one bunch), stems carefully removed \u00e2\u20ac\u201d they do sting<\/p>\n
1\/2 C. Parmesan<\/p>\n
1\/2 C. pine nuts or walnuts, lightly toasted<\/p>\n
4-5 garlic cloves, peeled<\/p>\n
1\/2 C. olive oil<\/p>\n
1 T. lemon juice<\/p>\n
salt and pepper, to taste<\/p>\n
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Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze to wring out additional water.\u00c2\u00a0 Add the nettles, nuts, Parmesan, garlic and lemon juice to a food processor and pulse a few times. Add about half the olive oil and process again. Season with salt and pepper and add the remaining olive oil; process until the mixture reaches your desired consistency. Makes about 2 C. of pesto.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stinging Nettle Pesto 6 C. stinging nettles (about one bunch), stems carefully removed \u00e2\u20ac\u201d they do sting 1\/2 C. Parmesan 1\/2 C. pine nuts or walnuts, lightly toasted 4-5 garlic cloves, peeled 1\/2 C. olive oil 1 T. lemon juice salt and pepper, to taste Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze…<\/p>\n