Nettle-Walnut Pesto Crostini

Name: Nettle-Walnut Pesto Crostini
Yield: Makes 3 1/2 cups pesto (with leftovers)
Ingredients: 3/4 cup walnut halves; 1/2 cup pine nuts; 1 (15- to 17-inch-long) baguette, cut into 1/2-inch slices; 16 cloves or 1 large head garlic; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups spring nettles*; 3 cups loosely packed arugula leaves; 6 cups loosely packed fresh basil leaves (about 1 1/2 bunches); 1 cup extra-virgin olive oil; 3 cups finely grated parmesan cheese; *If nettles are unavailable, use additional arugula (7 cups total).

This recipe makes more than enough pesto for Chef Ryan Hardy's Artichoke and green garlic soup . Leftovers, which freeze wonderfully, are great with pasta.

By Ryan Hardy

February 9, 2007

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