Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nettle and mint pesto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Nettle and mint pesto is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Nettle and mint pesto is something that I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we must prepare a few components. You can cook nettle and mint pesto using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Nettle and mint pesto:
- Prepare Several large stems of nettles
- Get Generous handful fresh mint
- Make ready 4 tbsp olive or avocado oil
- Make ready 1 clove garlic or tsp garlic puree
- Get 3 tbsp roasted peanuts, walnuts, cashew nuts or pinenuts
- Prepare 1-2 tbsp sunflower seeds
- Get 1-2 tbsp parmesan or alternative hard cheese
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! You can store the pesto in the refrigerator for one week. You can also freeze the pesto in ice cube trays or plastic bags.
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.
Just defrost before you are ready to serve. 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. You must first blanch the nettles before making this pesto.
So that is going to wrap this up with this exceptional food nettle and mint pesto recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
