Nettle & Ricotta Pesto

[Guest guest]

Nettle & Ricotta Pesto

 

1/2 pound nettles

6 ozs. ricotta

5 ozs. pine nuts

1/4 cup pecorino or romano cheese

2 tbsps. parmesan

3 tbsps. garlic, chopped

1 1/4 cup olive oil

8 tbsps. sea salt

6 tbsps. butter

 

First you blanch the nettles in salted water. Bring 1

gal. of water and 4 T of sea salt to a boil. Then

place the nettles into the boiling water, just

blanching them for about 1 minute. Take them from the

water and place them into a strainer so that the

excess water can drain away and so they can cool down

to room temperature. Then rough chop the nettles and

squeeze them dry as best you can. Place the nettles

into a blender or food processor; add your oil, 4

ounces of pine nuts(saving the rest as a garnish) and

the Green Garlic. Blend until all ingredients are

combined about 30 seconds to 1 minute. Place the

combined ingredients into a bowl, add your pecorino,

parmesan and ricotta. Finish the pesto by folding in

the three cheeses just until it looks like everything

has come together

 

 

 

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