Recipe

Pesto d’urtica (Nettle Pesto)

Photo by Kukla

• 2 tablespoons grated Pecorino or Parmigiano cheese Ask a question about this ingredient

• 3-4 cups (two or three big tong-full of fresh nettles) Ask a question about this ingredient

• 6-8 tablespoons blanched, chopped nettles Ask a question about this ingredient

• The best quality Extra-Virgin olive oil (about 3-4 tablespoons) Ask a question about this ingredient

• 2 tablespoons toasted pine nuts or any nuts you like Ask a question about this ingredient

Get a large pot of boiling water and add a handful of salt. Using tongs lower the nettles into the boiling water. Stir around and boil for 1-2 minutes.
Ask a question about this step
Get the blanched nettle out with a skimmer or the tongs and immediately transfer them into a colander placed in a big bowl with ice water. Once they are cool, wrap in a clean kitchen towel and squeeze out as much moisture as you can.
Ask a question about this step
This particular pesto is best made with a mortar and pestle. You can make this in a food processor, but it will not be the same.
Ask a question about this step
First add the pine nuts and crush lightly, they will jump out of your mortar if you get too vigorous.
Ask a question about this step
Roughly chop the garlic and add it to the mortar, then pound a little. Add the salt, red pepper flakes, cheese and the nettles; Mash everything together, stirring with the pestle and mashing well so it is all well bland.
Ask a question about this step
Start adding olive oil. How much depends on how you are using your pesto. If you are making a spread or adding to a risotto, add about 2 tablespoons.
Ask a question about this step
For a pasta sauce, double that or more. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it.
Ask a question about this step
Serve as a spread on bread in a sandwich or add 1 or 2 tablespoons to a minestrone soup, as a pasta sauce or on top of fish or poultry.
Ask a question about this step