Recipe: Eco Farms Stinging Nettle Pesto

April 25, 2011

Author: Neighborhood Farm Initiative

Category: General News Recipes


Thanks to our friend Laura at EcoFarms for this fantastic seasonal recipe!

Hold on! How to do I get stinging nettle?
EcoFarm sends out a weekly “produce-for-sale” email each Thursday and stinging nettle has been the star for a few weeks now. Produce purchased is picked up in Adams Morgan on Friday between 3-11 pm, and folks can email Mike if they’d like to start receiving the list of local available produce: mpap@msn.com.

Ingredients:

1/2 lb bag Eco Farms Stinging Nettle
1/2 cup toasted walnuts
3-6 cloves garlic, depending on your taste
1 cup (or so) grated Pecorino Romano cheese
Squeeze of lemon
Red pepper flakes
The best olive oil you’ve got

Method:

Blanche Stinging Nettle in boiling water to neutralize the sting. Drain, cool, and squeeze dry.
Toast walnuts in a dry fry pan over med high heat. Keep ‘em moving ’til they color a little.
Add Walnuts and Garlic to a food processor and pulse. Add Stinging Nettle and pulse. Add cheese, the squeezing of a lemon, pepper flakes if you like ‘em, and pulse.
Then, with the processor running, add a stream of olive oil until the pesto is the consistency you want.
Taste for salt.

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