Tag Archives: cilantro pesto

Dear Tom, Spring has sprung!

You’ll appreciate the fact that I’m already using produce from my garden.

Asparagus – oh yes – for weeks now.

Last night I harvested arugula, cilantro, baby garlic, and my secret green – wild stinging nettle. Love stinging nettle!

20160323_182920

Stinging nettle. Great green, if you know how to use it.

20160323_1829100

Cilantro, arugula and baby garlic.

I harvested and washed the young greens. (Always wear gloves when picking nettles. I just covered my hands with a dishtowel and tossed them directly into a glass bowl of hot water – nuked them in the microwave for 90 seconds and voila! No sting. Nettles are better than spinach. And they are super healthy. They have a delicate flavor. Always pick before they bloom.)

Then I chopped everything coarsely and stuffed it all into my food processor, along with maybe 1/2 to 3/4 cup olive oil, a teaspoon of salt, a teaspoon of black pepper and 1 cup of shredded Parmesan cheese. Because I wanted the pesto to be shiny, I added two raw egg yolks. (Just me. Feel free to leave out.)

I cooked up a box of pasta and opened a bag of frozen baby peas. Dumped the peas in a big mixing bowl, dumped the hot pasta plus three scoops of boiling pasta water on top of the peas and then stirred in the pesto.

20160324_114543

Later I’ll add some additional salt and Parmesan cheese to taste.

Yummy spring pesto pasta! Welcome to springtime in California!

XOXO! Julia

Advertisements