This is a basic pesto recipe with nettles subbing in for basil.
Ingredients
2 tbsp
Pine nuts, dried
(toasted)
3 clove(s)
Garlic
(roughly chopped))
2 tbsp
Pecorino cheese
(grated; or any hard cheese of choice)
1 pinch
Salt
(to taste)
1/2 cup
Nettle
(blanched, chopped nettles)
4 tbsp
Olive Oil, Extra Virgin
Instructions
Add the toasted pine nuts to a food processor and pulse a couple of times.
Add the garlic to the mortar, pulse, and add the salt, cheese, and nettles. Pulse until everything is combined, not too smooth, there should be some texture.
Start adding olive oil 1 tbsp at a time, stirring to incorporate. Use less oil if you want a thicker spread for bread, more if you'd like to use it as a pasta sauce.
Notes:
Options
You can use basil in its place, or parsley, or another green herb.
You can also use different nuts; walnuts make a good pesto with nettles.
Storage
Since you've blanched the nettles, they will not oxidize and turn brown easily. So you can store this pesto in the fridge for up to a week or more.
