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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Nettle-Walnut Pesto

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domesticactivist

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[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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