Leek and Stinging Nettle Pesto
This leek and stinging nettle pesto makes use of an abundant but under-appreciated ingredient: nettles. The pesto is strong in green flavor and peppery bite with a hint of sweetness from the leeks, and makes for the perfect summertime pasta sauce.
Equipment
- food processor
Ingredients
- 6 cups fresh stinging nettle
- 1/2 cup extra virgin olive oil
- 2 leeks, cleaned and trimmed
- 1 tbsp butter
- 1/2 cup grated parmesan cheese
- 1/4 cup roasted pistachios, shelled
- 1 cloves garlic
- 6 large basil leaves
- salt to taste
- 1 lb cooked pasta, optional for serving
Instructions
- Bring a large pot of salted water to a boil. Blanch the fresh stinging nettle by cooking it in the boiling water for 90 seconds, draining it, and then shocking it in an ice water bath. Squeeze all of the excess moisture out of it. Some of the larger woody stems should be removed, but any thinner stems are fine.
- Slice the leek into rings. Saute it in the butter over medium heat until softened and brown slightly, 7 minutes.
- Add the garlic cloves and pistachios to the bowl of the food processor. Blend until the pistachios are finely ground. Then add the blanched nettle, sauteed leeks, basil, parmesan cheese and olive oil. Blend until the pesto is smooth and creamy; you may need to add more olive oil to reach a smooth consistency. Taste the pesto and add salt if needed, then blend again.
- Serve the pesto over pasta, on toast, or as a dip.