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Nettle-Walnut Pesto

Posted by domesticactivist, in Recipes, GAPS 05 June 2011 · 86 views

Posted Image
Early spring in Portland, Oregon means fresh basil is still months away - but pesto doesn't have to be! Yesterday we harvested Stinging Nettles. We dried some for tea, scrambled some up with eggs, and used the rest for this Nettle-Walnut Pesto. The flavor is fresher and milder than basil pesto, and you don't have to worry about pine mouth. Here's the recipe:

Nettle Walnut Pesto makes 1 1/2 cups

1 clove garlic, roughly chopped
1/3 c crispy walnuts
1/2 c parmigiano reggiano cheese (or other hard Italian cheese), grated
2 c nettles, tightly packed
1/2 c extra virgin olive oil
  • Place all ingredients in food processor</li>
  • Process to your liking - chunky or smooth</li>

Posted ImageWe made extra for the freezer. Today we enjoyed some as a snack with roasted tomatoes, tomorrow it'll be part of the main course, served with rabbit!

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