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: firstname.lastname@example.org.
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
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.