Stinging nettle pesto — what are the primary ingredients?

Gathering and Preparing Stinging Nettle

For stinging nettle pesto, start by gathering fresh stinging nettle leaves. Wear gloves to avoid the stinging hairs, and harvest the leaves in the spring when they’re at their peak nutritional value. Rinse the leaves with cold water to remove any dirt or debris, and then chop them into small pieces to release their oils.

Making Stinging Nettle Pesto

To make stinging nettle pesto, combine 2 cups of chopped stinging nettle leaves, 3 cloves of garlic, 1/2 cup of pine nuts, and 1/2 cup of grated Parmesan cheese in a food processor. Process the mixture until it reaches a smooth consistency. With the processor running, slowly pour in 1/4 cup of olive oil through the top. Process for another minute until the pesto reaches the desired consistency. Season with salt to taste.

Tips and Variations

For a lighter pesto, use 1/4 cup of olive oil and add 1/4 cup of chopped fresh parsley. For a creamier pesto, add 2 tablespoons of grated Romano cheese. To preserve stinging nettle pesto, transfer it to an airtight container and store it in the refrigerator for up to 1 week. Freeze it for longer-term storage and thaw as needed.