This recipe is a take on pesto, one of my all time favorite things to eat in the summertime. This pesto is wild and earthy from nettles, with sweet buttery pistachios. It’s bright with lemon, salty with parm and fresh and fruity from the evoo. Play around with what you have on hand, I love the flavor of pistachios but toasted pines nuts or blanched almonds are also delicious. If you can’t find nettles, give this a spin with kale. The serving possibilities are endless- this pesto is great for tossing pasta, wonderful with white beans and spring potatoes and can be served as a dip or tartine spread.
Ingredients
Stinging Nettles: handle the nettles with care, using gloves to remove the leaves from the stems. Briefly cook them in boiling water to remove the sting. If you can’t find nettles, try this recipe with kale.
Pistachio: I love the sweet buttery flavor of pistachios. Lightly toasted pine nuts or blanched almonds are also delicious.
Olive Oil: bring the pesto together and gives the sauce a velvety texture
Cheese: I love a mix of parmesan and pecorino.
Garlic– use a small clove to not overpower the pesto
Lemon– brightens the flavors, If you can find Meyers they have a soft skin and floral, not-to-tart flesh. They are especially delicious in this pesto.
How to Serve Nettle Pesto
I love to make a batch of this pesto on the weekends to elevate weeknight meals. You can also freeze it to use later. Thin it out with more oil for a drizzly sauce or use a touch less oil for a spread.
- tossed with pasta
- cooked white beans, spring potatoes, folded into scrambled eggs, frittata
- tartines, flatbreads, homemade pizza , sourdough chicken sandwich
- add a dollop to finish soup
- drizzled over roasted or grilled veggies
Pistachio and Stinging Nettle Pesto
Ingredients
4–5 cups, nettles tips
3 ice cubes
2 1/2 oz (70g) parmesan, grated (I like a mix of pecorino and parm)
1/3 cup + 1 tbsp (50g) pistachios or lightly toasted pine nuts or blanched almonds
1 small garlic clove
7 tablespoons (200g) olive oil
Juice of half a lemon
Splash of ice water
Instructions
Bring a large pot of salted water to the boil. Boil the nettles for 1-2 minutes. Drain and immediately transfer to a high speed blender with 3 ice cubes (this will help preserve the bright green color) Add the cheese, pistachios, garlic and lemon. With the motor running stream in the olive oil and a splash of water until you have a creamy pesto.
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