Stinging Nettle Pesto

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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 120 Calories

Ingredients

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

Recipe Instructions

Step 1

Place hazelnuts in a dry skillet over medium heat; cook and stir until toasted, 3 to 4 minutes.n

Step 2

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.n

Step 3

Place the nettles in a clean kitchen towel and squeeze excess water from the greens.n

Step 4

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.n