Nettle is delicious in pesto and hazelnut brings an earthy compliment to this sauce.
It makes about 2 cups.
- 2 cups frozen or steamed nettle leaves
- 3/4 cup grated Parmesan
- 3/4 cup olive oil
- 5 chopped garlic cloves
- 1/2 cup chopped hazelnuts
- Mix all ingredients together in a blender or food processor until finely mixed.
- Toss Pesto with warm cooked pasta or steamed vegetables.
Storage and Use
Nettle and Hazelnut Pesto may be frozen for up to 6 months. I like to freeze tablespoon-sized portions in snack bags or ice cube trays to later add to sauces and soups. We call them pesto-packets. Larger portions work well for adding interest to cooked pasta or steamed vegetables.
Note: 1 cup of Chickweed and 1 cup of Basil can be used as a substitute for nettle in a pinch.