Nettle Pesto Pizza

Did I mention that February is Nettle Month here on IV?  I’m happier than a pig in sh** — for real.  What?  You should see all of the deer pellets near my nettle patch…Just so you know,  I’m not delusional about the taste value of nettles.  They’re good — I LOVE them — but they can be bitter — which has led to a nettle backlash.  People are bitter about the bitterness of nettles.

I’ve seen numerous ranting blog posts (again) bitter at spending $15 on a bag of Farmer’s Market nettles only to be disappointed with the final dish.  Go easy when doling out the nettles in your menu, people.

I added a package of grocery store basil to my nettle pesto to make it light and fresh tasting — a precursor of the Spring season to come.  If you prefer, omit the basil, or substitute another herb, such as dill or parsley.

Stinging Nettle Pesto

Yield:  approx Cup

Stinging Nettles, young tips only, trimmed of stems	2 C, lightly packed	50 ml
Basil Leaves	½ C, lightly packed	125 ml
Garlic, thinly sliced	1 clove
Pine Nuts	2 T	30 ml
Olive Oil	¼ C	125 ml
Parmigiano Reggiano	¼ C	125 ml
S+P	TT

C=cup       ml=millilitres     T=tablespoon       TT=to taste

Place the nettles, basil, garlic and pine nuts in the bowl of a food processor.  With the motor running, pour the olive oil through the food chute in a slow steady stream.  Stop the processor and scrape the mixture into a bowl.  Fold in the cheese and season with salt and pepper to taste.

As for the pizza, I have yet to decide on my ultimate crust recipe.  Everything I try sort of falls flat.  I suspect the majority of the problem lies with our oven.  I gotta get me a couple of fire bricks next time I’m in town.  (Ask Howard how many times I’ve said that without following through. — It’s getting tired — and to the point where I may very well find myself with a couple of firebricks in the back of the car on my next trip back from town.)

UPDATE:  I found a new favourite crust!  It’s from Saveur Magazine, and it makes enough for 4 pizzas, so throw some dough in the freezer for an easy, yet homemade, weeknight pizza — just move the dough to the refrigerator early in the morning, and it will be defrosted by dinner time!

The tomato sauce I used was a quick simmer sauce taught to us at culinary school.  Find the recipe here.

I added some Pepper Boursin, Red Barn Bacon ends (we’re obsessed), s.d tomatoes, mozza and large, beautiful dollops of my foraged stinging nettle pesto.