Best 2 Stinging Nettle Pesto Recipes

Springtime is here, and it's time to embrace the bounty of wild edibles that nature has to offer. Among these delectable treasures is the stinging nettle, a plant known for its slightly bitter and nutty flavor. While it may seem intimidating at first due to its prickly hairs, proper handling and preparation can transform this humble plant into a culinary delight.

This article presents a collection of mouthwatering recipes that showcase the versatility of stinging nettle pesto. From the classic basil pesto to unique variations featuring almonds, walnuts, and even hemp seeds, this collection offers a range of flavors to suit every palate. Whether you're looking for a quick and easy weekday meal or an impressive dish to serve at a dinner party, these recipes have got you covered. So, gather your ingredients, put on your gloves, and embark on a culinary adventure with stinging nettle pesto.

Here are our top 2 tried and tested recipes!

STINGING NETTLE PESTO

Stinging Nettle Pesto image

I've been using nettles lately and found this recipe on the internet but not sure where. It looks really good and would be great served over pasta.

Provided by Chef Joey Z.

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups steamed nettles
2 large garlic cloves (minced)
1 1/2 cups pine nuts
2 lemons, juice of
2 cups olive oil
1/2 cup grated romano cheese (tightly packed)
salt and pepper

Steps:

Steam the nettle.
Once that is done remove from the steamer and let sit for a few minutes to drain.
Put the steamed nettle into the food processor and add all the other ingredients except the olive oil. Turn on the machine and process then slowly add the olive oil in a small stream into the ingredients until used up.
You should have a nice smooth sauce when done.
Mix over your favourite hot pasta and add a little more cheese if desired.
Enjoy with a glass of chilled wine and garlic bread.
Bon Appetit.

Nutrition Facts : Calories 1413.3, Fat 150.3, SaturatedFat 22.3, Cholesterol 29.5, Sodium 344.5, Carbohydrate 9.9, Fiber 2, Sugar 2.6, Protein 16.2

NETTLE-WALNUT PESTO CROSTINI

Nettle-Walnut Pesto Crostini image

Provided by Ryan Hardy

Categories Bread Food Processor Cheese Garlic Herb Nut Appetizer Bake Basil Pine Nut Walnut Spring Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 3 1/2 cups pesto (with leftovers)

Number Of Ingredients 12

Ingredients

3/4 cup walnut halves
1/2 cup pine nuts
1 (15- to 17-inch-long) baguette, cut into 1/2-inch slices
16 cloves or 1 large head garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups spring nettles*
3 cups loosely packed arugula leaves
6 cups loosely packed fresh basil leaves (about 1 1/2 bunches)
1 cup extra-virgin olive oil
3 cups finely grated parmesan cheese
*If nettles are unavailable, use additional arugula (7 cups total).

Steps:

Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup

Tips:

Choose tender, young stinging nettle leaves for the best flavor and texture.
Blanch the stinging nettle leaves before using to remove the sting.
Use a food processor or blender to make the pesto. This will help to create a smooth and creamy sauce.
Add grated Parmesan cheese, olive oil, garlic, pine nuts, and salt and pepper to taste.
Use the pesto immediately or store it in an airtight container in the refrigerator for up to 3 days.
Serve the pesto with pasta, grilled chicken, fish, or vegetables.

Conclusion:

Stinging nettle pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to use up fresh stinging nettles and it is also a good source of vitamins and minerals. If you are looking for a new and exciting way to add flavor to your meals, then stinging nettle pesto is a great option.