Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, nettle and mint pesto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Nettles — weeds that grow throughout the United States — are like something out of a scary children's story. Toss pesto with pasta, spread on seared fish or chicken, or use as a dip for raw vegetables. Drop the nettles into a large pot of boiling salted water.
Nettle and mint pesto is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Nettle and mint pesto is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have nettle and mint pesto using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Nettle and mint pesto:
- Prepare Several large stems of nettles
- Prepare Generous handful fresh mint
- Make ready 4 tbsp olive or avocado oil
- Get 1 clove garlic or tsp garlic puree
- Take 3 tbsp roasted peanuts, walnuts, cashew nuts or pinenuts
- Prepare 1-2 tbsp sunflower seeds
- Take 1-2 tbsp parmesan or alternative hard cheese
Seared Scallops with Stinging Nettle and Mint Pesto. Spring Pasta with Nettle Pesto Sauce! Flavorful Easy, Nettle Pasta with flavoful nettle pesto, toasted pine nuts and lemon zest - simply delicious and full of minerals and nutrients! This raw Nettles Pesto does taste very healthy, however, I couldn't stop eating it and neither could my tasters.
Steps to make Nettle and mint pesto:
- Collect several large stems of nettles. Recommend you collect from your garden to be sure they do not have weed killer sprayed on them and wear thick gardening gloves! Using scissors, carefully remove the leaves. Discard the stems.
- Inspect the leaves for pests or anything else unsavoury and remove or discard those leaves. Wash carefully using a salad spinner.
- Put into a large pan and pour over boiling water. Continue to boil and carefully stir for 2 minutes to remove any stings. The leaves will begin to wilt in a similar way to spinach. Then put straight into cold water to stop the cooking.
- Using a salad spinner or clean towel remove as much water as possible. The texture of the leaves will have changed to a slightly furry texture but the leaves will not sting you anymore. Don't discard the water as this can be drank as nettle tea and is very nutrient rich.
- Add 3 tbsp olive or avocado oil and a generous handful of fresh mint leaves. Then add nuts and seeds. Blend using a food processor until smooth.
- Stir in finely grated parmesan or alternative hard cheese.
- Serve over pasta.
This naturally gluten free pesto has a slightly astringent taste, the strong flavor of basil and a nice lemony tang to it. If you decide to find yourself a nettles plant and make it. Pesto can be made from really anything. I've seen pesto with basil of course, but also mint, parsley, cilantro and other herbs. No reason not to make it with The Italians actually do make a nettle pesto in springtime; they call it pesto d'urtica.
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