Nettle Pesto

Stinging nettles do actually sting, so be careful. You can pick them up at your local farmers market or if you are brave find them in the wild. 


You have to avoid touching them, gloves work well as does a pair of tongs. To remove the sting, blanch them for about a minute, then they are safe to touch. 


Nettle Pesto
one bunch stinging nettles
2 - 3 cloves garlic
1 - 2 oz nuts, pine or walnuts
1 - 2 oz Parmigiano 
salt and pepper
Extra Virgin Olive Oil


Be careful not to touch the shining nettles. 





In a large pot of salted water cook the nettles for a minute or two.





Drain the nettles, and when cool place in a food processor with the garlic. 





Meanwhile toast the nuts in a dry pan for a minute, making sure not to burn them.





Process the nettles and garlic for a minute. Season with salt and pepper and add a little oil to start to form a smooth paste.


After a few minutes, add the nuts and cheese. 





Continue blending until smooth, adding oil to the desired consistency. Season to taste with salt and pepper.


One of our favorite ways to enjoy this is as a dip with crusty bread. Add a tablespoon or two to a bowl and thin with oil, add a touch more cheese to taste. 

Greek Potatoes

Here is a simple Greek potato dish. It goes great with a simple salad with cucumbers and feta. 


Greek Potatoes
about 1 lb potatoes 
1 or 2 lemons
3 -4 gloves garlic
oil
salt and pepper
about 1 tsp oregano
1/2 cup water or stock


Preheat oven to 400. Cut the potatoes into large wedges. Toss with oil and season with salt and pepper.




Bake about 20 minutes. Add the garlic and squeeze the lemon and toss in the halves. Toss to mix. Return to oven and cook another 10 minutes.



Add the stock and oregano. Toss and cook for another 20 to 30 minutes until most of the liquid is observed and the potatoes are cooked through.


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