Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
468
Calories
15g
Protein
43g
Fat
11g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups freshly foraged stinging nettles
- ⅓ cup hazelnuts , walnuts , or pine nuts
- 3 garlic cloves
- ⅓ cup extra-virgin olive oil
- ¼ cup Parmesan cheese
- 2 tsp lemon juice
- 2 tsp black pepper
Directions
1
Dry sauté or roast the nuts until slightly browned.
2
Wearing thick gloves, submerge nettles in boiling water for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain.
3
Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency.
Recipe sourced from
wikibooks