As you may have discovered, I´a fan of fast food. Maybe it´s the family of six thing. Maybe it´s because I´m lazy. Maybe it´s because we have 8 million projects and I can´t handle the dinner!
Some pesto tossed into some pasta never hurt anyone.
If you feel all fine and dandy you might even want to go all out and add a couple of freshly chopped potatoes on top. Nothing fancy.
This is my recipe for stinging nettles pesto.
I like because:
1) I believe in using local resources. Basil (which is the traditional ingredient to pesto) does no grow in abundances in the forest.
2) Stinging nettles are extremely nutritious and contain high levels of iron and histamines ( iron strengthens the blood and the system and such. histamines supposedly reduces the symptoms of allergies)
3) I like food foraging.
I like to make my stinging nettles pesto strong and hot so in a way it´s more of a salsa verde than a pesto.
Nettles peto is best made in the spring, when the leaves of the nettles are sprouting and fresh. It´s also good to eat thi kind of year as a kind of natural remedy against all of them spring colds we always end up with.
This is what you need
Wild Common sorrel
I use these ingredients because stinging nettles are healthy, garlic, chili and ginger also stimulates they system, wild sorel has an antibacterial effect (and I use it a a substitute for lemons) Walnuts are rich in vitamin B and E, magnesium and antioxidants.
Walnut tastes somewhat bitter which is why I balance them with almonds and honey.
Flax oil contains important omega 3 fat.
I use whatever cheese I have in the fridge.
This is what you do
Boil the nettles in water for a few seconds. This way they wont sting.
Drain the nettles. SAVE the water- it makes a real good tea, especially if you have a cold.
Squeeze the nettles and then chop them as finely as you like.
Smash the nuts in a mortar.
Finely grinded walnuts and almonds. Add finely chopped chili and wild sorel
Grind garlic, ginger, salt, pepper, pimento, honey and flax oil.
Mix the nuts, the nettle and cheese.
Add the honeymix and mix everything. Add olive oil until you reach a consistency that you like.
Place in jars and cover with olive oil
Store in a dark, cold place. It will last for a couple of months.