BY LIFE’S LITTLE SWEETS
Nettle Pesto has foraged, wild, stinging nettles, fresh garlic, extra virgin olive oil, Parmesan cheese, Kosher salt, and fresh ground black pepper.
– Nettle Leaves – Parmesan cheese – extra virgin olive oil – pine nuts or almond flour or meal – garlic cloves – Kosher salt – fresh ground pepper
To Blanche the Nettles: Bring a pot of salted water to a boil, add the washed nettles to the boiling water and boil for 1 minute.
Turn off heat, drain and lay the nettles over a plate covered with paper towels and pat dry or press to remove the excess water.
To Make the Nettle Pesto: Using a food processor, put all the ingredients in a food processor and pulse several times until it is processed until the desired texture is reached.
Adjust the amount of salt and pepper to taste. Enjoy over your favorite pasta or another type of carbohydrate as a marinade for chicken or fish.