Name: Stinging Nettle Pesto recipe
Ingredients: ½ cup hazelnuts;6 cups nettles (including stems), or more to taste;1 cup shredded Parmesan cheese;1 teaspoon salt;½ cup extra-virgin olive oil

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Ingredients

½ cup hazelnuts 6 cups nettles (including stems), or more to taste 1 cup shredded Parmesan cheese 1 teaspoon salt ½ cup extra-virgin olive oil

Nutrition Info

120.3 calories carbohydrate: 2.8 g cholesterol: 4.4 mg fat: 11.1 g fiber: 1.1 g protein: 3.1 g saturatedFat: 2.1 g servingSize: - sodium: 237.5 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

1 cup

Recipe Note

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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