Pesto made from stinging nettles or wood nettles, with pumpkinseeds, parmesan, and pumpkinseed or olive oil. A great riff on a classic you can use to enhance many meals. Makes about 1.5 cups.
8ozfresh nettlesYou can also use nettle tops, but they will take longer to cook.
½teaspoonkosher salt
¼teaspoonfresh ground black pepper
1tablespoonlemon juiceplus a few scrapes of zest
¼cuplight olive oil see note
¼cuppumpkinseed oilsee note
¼cupgrated parmesan
1-2large cloves of garlicdepending on your preference
2generous tablespoons pumpkinseedstoasted
Instructions
Grind the pumpkinseeds medium-fine in a spice grinder and reserve. Steam the nettles for 2-3 minutes until wilted and tender (taste them to check, older ones will take longer).
Cool, press on a paper towel to remove water, and chop them fine. Crush the garlic cloves with the back of a knife, chop coarsely and reserve. Mix the oils.
In the bowl of a food processor, combine all ingredients except the oils.
Pulse to break the mixture up in the food processor. Add the oils in a steady, slow stream until thoroughly combined. Transfer to a mason jar, top with ¼ inch of oil and refrigerate. The pesto can also be frozen.
Nettle pesto has a more vegetal flavor than ramp or basil pesto. Think of it as something you can use as a dip or spread in larger amounts than traditional pesto. Basil pesto is is more of a seasoning.
Video
Notes
You can substitute ½ cup extra virgin olive oil for the pumpkinseed and other oil. I use a combination of oils here as pumpkinseed oil is expensive.