Chris's Infamous Stinging Nettle and Chestnut Pesto
(Stinging Nettles gathered by Catie with Coco!)
A large bowl of stinging nettles, leaves only. Wear leather gloves when picking and cleaning them.
A dozen chestnuts peeled. If fresh, boil for 20 minutes. If dried, sit overnight in water and then boil for 20 minutes.
1/2 cup of fresh mint leaves
4 cloves of garlic.
Juice of 1 lemon.
1 cup of grated, aged Pecorino or alternatively Parmigiano-Reggiano
1 cup or a bit more of Tuscan extra virgin olive oil
1 teaspoon dried red pepper flakes
Sea salt flakes (preferably mauldon) and freshly ground pepper to taste.
Put all of the above ingredients in a food processor and blend for almost 2 minutes until creamy.
Cook spaghetti al dente. Drain and reserve 1/2 cup of water from the pot.
Mix pesto, reserved water and pasta and serve immediately. (And save some of the pesto to serve on bruschetta the next day.)
A dozen chestnuts peeled. If fresh, boil for 20 minutes. If dried, sit overnight in water and then boil for 20 minutes.
1/2 cup of fresh mint leaves
4 cloves of garlic.
Juice of 1 lemon.
1 cup of grated, aged Pecorino or alternatively Parmigiano-Reggiano
1 cup or a bit more of Tuscan extra virgin olive oil
1 teaspoon dried red pepper flakes
Sea salt flakes (preferably mauldon) and freshly ground pepper to taste.
Put all of the above ingredients in a food processor and blend for almost 2 minutes until creamy.
Cook spaghetti al dente. Drain and reserve 1/2 cup of water from the pot.
Mix pesto, reserved water and pasta and serve immediately. (And save some of the pesto to serve on bruschetta the next day.)
You mean that I can make me some Italian style pesto with what we call in Texas a "weed"...can't wait to try it...
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