Nettle Pesto | CUESA

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Nettle Pesto


Kimberley Hasselbrink, The Year in Food

4 ounces fresh nettles
5 tablespoons olive oil
½ cup pecans
¼ cup parmesan cheese
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Sea salt to taste

Please note: Nettles cannot be handled with bare hands until blanched.

1. Using kitchen gloves, carefully rinse the nettles.

2. Bring a medium pot of water to a boil. Blanch the nettles for two minutes. Drain thoroughly, squeezing to release excess liquid.

3. In a food processor (or with an immersion blender), combine all ingredients to form a smooth paste.

4. Toss with your favorite pasta or serve atop toasted slices of a baguette for a simple crostini.

Photo and text courtesy of The Year in Food.

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