Prep time: 15 minutes Cook time: 15 minutes Serves: 4
So many people love to use stinging nettle in their diet in springtime for its amazing flavour and health benefits, but are not aware that you can cook with stinging nettle all year round! We’ve created this recipe to bring springtime and fall flavours together into one spectacular dish: porcini and stinging nettle pesto. Dried stinging nettle is shelf stable much like dried mushrooms, holds its flavour and can last years if stored properly.
This pesto is a must-have over pasta or ciabatta!
- 20g WCWF Dried Porcini (or 200g Fresh Porcini when in season)
- 20g WCWF Dried Stinging Nettle (or 200g Fresh Stinging Nettle when in season)
- 1 cup toasted pine nuts
- 1 cup + 1 tbsp olive oil
- ½ cup pecorino (if vegan, omit)
- 15-20 basil leaves
- 4-6 cloves of garlic
- 4 tsp fresh lemon juice
- Place the dried wild mushrooms in a bowl of lukewarm water, soak for 10-15 minutes
- Add 2 tbsp of olive oil into a pan, warm to medium heat
- Add 2 cloves of crushed garlic and warm for 1-2 minutes
- Drain the dried porcini and add to pan with ½ tsp of salt (tip: save the water used to rehydrate
the mushrooms for future use in soups and risotto)
- Sauté for 10 minutes, stirring occasionally
- Blanch dried stinging nettle for 1-2 minutes and drain
- Add the sautéed porcini, blanched stinging nettle, toasted pine nuts, pecorino, basil leaves and
the remaining garlic cloves to a food processor and blend for 10 seconds
- Once combined, add the remaining olive oil and lemon juice and blend until the desired
consistency is reached
- Serve and enjoy!