IvanEats recipe

Stinging Nettle Pesto

Name: Stinging Nettle Pesto
Total time: 15 min
Yield: 1
Ingredients: 2 l stinging nettles; 100 g pine nuts or hazelnuts; 4 dl olive oil; 70 g Parmigiano Reggiano, grated; 50 g Pecorino Romano, grated; 3 dl basil, chopped; 1 garlic clove; ½ lemon; Sea salt, to taste

Prep 15 minOriginal: 1

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Method

Steam the nettles for 5 minutes. Let them cool a bit, then rougly chop them.
Lightly toast the pine nuts or hazelnuts in a frying pan, stirring constantly to prevent burning.
Add all the ingredients to a food processor.
Pulse until a fine pesto forms, scraping down the sides as needed.
Pour into a jar and store in the fridge.

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