
Keep refrigerated for up to 2 weeks.
Walnut Nettle Pesto
SERVES
4PREP TIME
05 minCOOK TIME
00 minIngredients
4 ounces walnuts, shelled
1 pound freshly picked stinging nettle leaves
2 1/2 tablespoons extra-virgin olive oil or walnut oil
5 garlic cloves, peeled
Sea salt and pepper to taste
Directions
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Toast walnuts in a 325F oven for 10 minutes.
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Pick the leaves off stinging nettles (make sure to wear gloves!).
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Wash the leaves, then blanch them for 1 minute before moving to an ice bath to stop the cooking process.
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Squeeze as much water from leaves as possible, then chop them.
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Add about 1/4 of the walnuts and nettles to a food processor. When well mixed, add 2 1/2 tablespoons of extra-virgin olive oil and blend again.
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Continue adding walnuts, nettles, and oil in this manner until all the walnuts and nettles have been added and you achieve your desired consistency.
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Rough chop garlic cloves and mix into pesto with a spoon. Season with salt and pepper to taste.
