The Liberated Kitchen, redux

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Early spring in Portland, Oregon means fresh basil is still months away - but pesto doesn't have to be! Yesterday we Open Original Shared Link. We dried some for tea, scrambled some up with eggs, and used the rest for this Nettle-Walnut Pesto. The flavor is fresher and milder than basil pesto, and you don't have to worry about Open Original Shared Link. Here's the recipe:

Nettle Walnut Pesto makes 1 1/2 cups

1 clove garlic, roughly chopped

1/3 c crispy walnuts

1/2 c parmigiano reggiano cheese (or other hard Italian cheese), grated

2 c nettles, tightly packed

1/2 c extra virgin olive oil

1. Place all ingredients in food processor</li>
   
2. Process to your liking - chunky or smooth</li>
   

We made extra for the freezer. Today we enjoyed some as a snack with roasted tomatoes, tomorrow it'll be part of the main course, served with rabbit!