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Nettle Pesto

Recipe information

  • Yield

    serves 4

Ingredients

Kosher salt
4 ounces fresh nettle tips
3 cloves garlic
3/4 cup pine nuts
1 cup extra-virgin olive oil
1 cup grated Parmigiano-Reggiano

Preparation

  1. Step 1

    Bring a pot of salted water to a boil and prepare an ice bath. Add the nettles to the boiling water and cook for 3 minutes, then plunge immediately into the ice bath to stop the cooking. Remove the nettles and squeeze very dry. Chop finely.

    Step 2

    Combine the nettles with the garlic, pine nuts, and a pinch of salt in a food processor. Pulse to combine. Add the oil in a steady stream until you have a uniform, thick paste. Transfer to a bowl and stir in the cheese.

    Step 3

    This recipe makes much more than you’ll need to serve four. If you top the pesto with a sealing layer of olive oil, it should last for 2 or 3 days in the fridge.

Ethan Stowell's New Italian Kitchen
TagsSauceItalianEuropeanPine NutNutParmesanCheeseDairyGluten FreeVegetarian5 Ingredients or FewerFood ProcessorSpringCookbooks
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