NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Bread Food Processor Cheese Garlic Herb Nut Appetizer Bake Basil Pine Nut Walnut Spring Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 3 1/2 cups pesto (with leftovers)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
- Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
- With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
- Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup
ARTICHOKE AND GREEN GARLIC SOUP WITH NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Blender Citrus Garlic Vegetable Appetizer Sauté Artichoke Spring Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with ice water and juice from 1/2 lemon, then drop same lemon half into water. Cut off artichoke stems and discard. Using serrated knife, cut top inch off artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base. Discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off green tips. Gently pull open center of artichoke and, using melon baller or spoon, scoop out small, purple-tipped leaves and fuzzy choke. Using sharp paring knife, trim outside of base until no dark green areas remain, then quarter artichoke, rub cut surfaces with other lemon half, and drop into water. Trim remaining artichokes in same manner.
- In heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions, leek, and garlic, and sauté, stirring occasionally, until soft, about 8 minutes. Drain artichokes and add to pot along with potato chunks, chicken stock, salt, pepper, and 4 cups water. Bring to simmer, then reduce heat to low, cover, and cook until artichokes and potato are soft, about 20 minutes.
- Working in 4 batches, purée soup in blender until very smooth, then pour through fine-mesh strainer into clean pot. Set over moderately low heat and stir in juice of remaining lemon. Ladle into shallow bowls and gently place nettle-walnut pesto crostini in center of each.
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
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NETTLE PESTO RECIPE - HOW TO MAKE STINGING NETTLE PESTO
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- Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can make this in a food processor, but it will not be the same. First add the toasted pine nuts and crush lightly -- as they are roundish, they will jump out of your mortar if you get too vigorous. If you are using a processor, pulse a couple times.
- Add the garlic to the mortar, then pound it all enough so that the pieces don't fly around. Add the salt, cheese and the nettles and commence pounding. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform. With a food processor, run the machine so everything combines, but isn't a smooth paste. You want it with some texture.
- Start adding olive oil. How much? Depends on how you are using your pesto. If you are making a spread, maybe 2 tablespoons. If a pasta sauce, double that or more. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it. If you are using the processor, drizzle it in a little at a time. Serve as a spread on bread, as an additive to a minestrone (like this one), as a pasta sauce or as a dollop on fish or poultry.
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