Reference to Homemade Yummy Nettle and mint pesto
Hoping to eat Nettle and mint pesto a best restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with clear ways on producing a Nettle and mint pesto like a famous chef made.
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To make an unforgettable Nettle and mint pesto, below are the ingridients needed:
- Provide of Several large stems of nettles.
- Take of Generous handful fresh mint.
- You need 4 tbsp of olive or avocado oil.
- You need 1 clove of garlic or tsp garlic puree.
- Take 3 tbsp of roasted peanuts, walnuts, cashew nuts or pinenuts.
- Prepare 1-2 tbsp of sunflower seeds.
- Get 1-2 tbsp of parmesan or alternative hard cheese.
After preparing the ingridients, next you are ready to prepare your appetizing Nettle and mint pesto by following the procedures below:
- 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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