A delicious green paste perfect for mixing with pasta, topping veggies, using as a pizza sauce, or enjoying as a spread on fancy sandwiches. Blanching the nettle is key to removing the sting.
Prep Time20 minutesmins
Course: Side Dish
Cuisine: Italian
Keyword: alfredo, bacon, chicken, chicken pasta sauce, creamy pasta sauce, creamy sauce, nettle, Parmesan, pesto, pine nuts, stinging nettle, walnuts
Servings: 1cup
Calories: 866kcal
Ingredients
6cupsraw nettle leaves
2/3 cupwalnuts or pine nuts, sunflower seeds, hazelnuts
4clovesgarlic
1/3cupgrated Parmesan cheese
1Tbsplemon juice
1/2 tspsalt
1/8tspblack pepper
1/3cupolive oil
Instructions
Nettle Prep
Wearing latex or rubber gloves, remove leaves from stems (use stems for tea). Wash leaves and drain.
In large saucepan, over medium high heat, add half the leaves and 2 Tbsp of water. Stir with a wooden spoon and cook until all leaves have wilted and turned dark green, about 2 minutes. Remove cooked nettle and repeat with remaining leaves.
Drain nettle leaves and squeeze to remove as much water as possible. Set aside.
Pesto
In blender or food processor, coarsely chop walnuts, garlic and Parmesan cheese.
Add cooked nettles, lemon juice, salt and pepper. Process until well blended.
With processor running, pour in oil to make a paste.
Taste and adjust seasoning as desired.
Enjoy on pasta, pizza, sandwiches or mixed into sauces or dips.
Store in refrigerator up to 3 weeks in well sealed jar. Or freeze in convenient portion size - consider freezing in ice cube trays for small, easy to use portion sizes. Store in freezer for up to 6 months.