Recipes

Stinging Nettle & Sundried Tomato Pesto

Pasta with nettle pesto and micro greens
  • Prep Time10 min
  • Ready in20

    Ingredients

    • 1 8.5 oz jar sun dried tomatoes packed in oil
    • 1 c. basil leaves
    • 1/2 c. grated Parmesan cheese
    • 1/4 c. pine nuts
    • 3 cloves garlic
    • 1/4 lb. stinging nettle
    • 1/4 tsp. kosher salt
    • 1/4 tsp. black pepper
    • 1/2 c. olive oil

    Cooking Instructions

    1

    Boil 6 cups of water and blanch stinging nettle for 2-3 minutes. Remove from pot and place in an ice bath. Nettles lose their sting when they’re cooked.

    2

    Pick off leaves from stem. Remove excess water with clean towel so its dry to touch.

    3

    Place sun dried tomatoes, basil, nettle, parmesan, pine nuts, garlic, salt and pepper in a food processor.

    4

    While the food processor or blender is running stream in the olive oil until everything is blended and emulsified.

    5

    Serve as desired or store refrigerated in an airtight container for up to 7 days. Fresh is the best!

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