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Nettle-Walnut Pesto

Entry posted by domesticactivist · - 238 views

[img]http://theliberatedkitchenpdx.com/blog/wp-content/uploads/2011/05/JarredPesto-225x300.jpg[/img]
Early spring in Portland, Oregon means fresh basil is still months away - but pesto doesn't have to be! Yesterday we [url="http://theliberatedkitchenpdx.com/wild-foods/harvesting-stinging-nettles/"]harvested Stinging Nettles[/url]. 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 [url="http://abcnews.go.com/Health/Wellness/pine-mouth-pine-nuts-leave-bitter-taste-lingers/story?id=11097222"]pine mouth[/url]. Here's the recipe:

[b]Nettle Walnut Pesto[/b] 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
[list=1]
[*]Place all ingredients in food processor</li>
[*]Process to your liking - chunky or smooth</li>
[/list]

[img]http://theliberatedkitchenpdx.com/blog/wp-content/uploads/2011/05/pesto-300x225.jpg[/img]We 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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