Nettle and mint pesto is the nomero uno that comes to most people’s thought when it comes to a comfort dish. Today, we will tell you instructions on preparing a appetizing Nettle and mint pesto.
We hope you got benefit from reading it, now let’s go back to nettle and mint pesto recipe. You can cook nettle and mint pesto using 7 ingredients and 7 steps. Here is how you cook it.
Firstly, here are the ingridients that you should ready to serve Nettle and mint pesto:
- Use of Several large stems of nettles.
- You need of Generous handful fresh mint.
- Use 4 tbsp of olive or avocado oil.
- You need 1 clove of garlic or tsp garlic puree.
- Prepare 3 tbsp of roasted peanuts, walnuts, cashew nuts or pinenuts.
- Take 1-2 tbsp of sunflower seeds.
- Take 1-2 tbsp of parmesan or alternative hard cheese.
After preparing the ingridients, now we are ready to make our yummy 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..
Pizza with Garlic Cream and Nettles. You can store the pesto in the refrigerator for one week. You can also freeze the pesto in ice cube trays or plastic bags. Just defrost before you are ready to serve. My mint pesto did not turn out the pretty color I was envisioning.
Recipe : Nettle and mint pesto
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