STINGING NETTLE PISTACHIO PESTO

Besides the fact that “stinging” is in its title, there’s no reason to be afraid of nettles.  Of course anything a little outside the box can be daunting to cook with, but these prickly greens are totally worth it.  Not only are they nutritionally the new kale, but nettles may even help alleviate seasonal allergies.  Most importantly, they make an amazing pesto.  Is there a better way to ring in Spring than with bright green homemade pesto?  

I know people say you need gloves to handle them, but I used tongs the whole way and came out completely unscathed.  No gardening equipment required.  Besides pesto, use your nettles any way you might use spinach or leafy greens: braised, in soups, omelettes, gratins, or risotto. Better yet, try homemade nettle & artichoke dip. You will not be disappointed.

TOASTED PISTACHIO & NETTLE PESTO (Makes approximately 1 cup)

• 2 large "tongfuls" of stinging nettle leaves, de-stemmed* 
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmigiano reggiano, freshly grated & packed
• 1;2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

Bring a large pot of water to a boil.  Blanch your nettles: add leaves to a boiling pot of water for 1-2 minutes. Remove with tongs or a slotted spoon, and add to an ice bath to cool.  once greens are cool to the touch, strain and squeeze all water from the leaves.

Roughly chop the blanched greens.  Add to a food processor with garlic, pistachios, lemon juice and zest, parmigiano, salt and pepper.  Pulse into a coarse paste.  Then stream olive oil to desired consistency or about 1/3-1/2 cup.  Serve immediately or store in mason jar for up to 5 days.

*NOTE: To de-stem your nettle leaves, hold onto stem with tongs, and use your other hand to carefully snip the leaves using kitchen scissors.

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CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE

I don't know about you, but there has been a revolving door of root vegetables in my house for the past few months.  Like many, I've been making tons of soup, roasting vegetables, making mashes, chilis, etc.  We're all just looking for a little bit of comfort from the little bit of variety we have right now.  Even so -  and as much as I love Winter vegetables - I'm still yearning for a little brightness.  

While getting a little sick of brothy soups, living with a Russian and Valentine's day sparking the mood, I finally gave in to the idea of a beet soup.   If the color isn't enough to sway you, maybe the flavor will.  The bit of ginger offers a nice bite & brightness, while still feeling like a soup fit for cold weather.  Although it's still (literally) freezing outside, this colorful soup might tide me over till Spring.

CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE (Gluten-free, Grain-free, Dairy-free opt.) Adapted from Epicurious | SERVES 4-6

• 2 tablespoon olive oil
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 large beets, large dice
• 2 parsnips, large dice
• 1 fennel bulb, roughly chopped
• 4 cups vegetable broth
• 1 (15oz) can full-fat coconut milk
• 1/2 lemon, juice
• Sea salt to taste
• Freshly ground pepper
• About 1/3 cup yogurt, to serve (opt)
• About 1/3 cup chopped & toasted pistachios, to serve
• Handful of greens or micro greens, to serve

In a large dutch oven or large pot, heat oil over medium-high heat.  Add onions, garlic and ginger, stirring often for 4-5 minutes.  Add beets, parsnips and fennel and sauté for another 4-5 minutes, then add stock and coconut milk.  Bring to a boil, then simmer, uncovered, over low heat until beets and parsnips are tender.  Add squeeze of lemon juice, then season with sea salt and freshly ground pepper to taste.  

Using an immersion hand blender or regular blender, blend soup until smooth or desired texture.  Garnish with a dollop or swirl of creme fraiche, chopped pistachios & greens. 

PISTACHIO & COCONUT ALMOND PULP GRANOLA

I make a lot of homemade almond milk in my house, and albeit always a treat, I'm left with tons of almond pulp that I hate to throw away.  I've been testing tons of recipes to find a viable alternative, and finally found a recipe I wouldn't mind making at least once a week.  I throw in whatever nuts, fruit or add-ins I have on hand to make it fuss-free.  Not only is this recipe grain-free, but is there anything better than a 2-for-1?? 

PISTACHIO COCONUT ALMOND PULP GRANOLA (Serves 4)

• 2/3 cup almond pulp (from making almond milk)
• 1/3 cup pistachios, roughly chopped
• 3 tablespoons sunflower seeds
• 3 tablespoons shredded coconut
• 1/4 teaspoon sea salt
• 3/4 teaspoon cinnamon
• 2 tablespoons coconut sugar
• 1/3 cup chopped medjool dates
• 1/2 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil

Preheat oven to 300 degrees.  Lay out almond pulp on a non-stick cookie sheet and bake for 15-20 minutes or until golden brown.

Increase oven to 325.  In the meantime, mix together almond pulp and with the rest of the granola ingredients in a large mixing bowl.  Using your hands, combine well.  

Add mixture back to your sheet pan and bake for 20-25 minutes or until golden brown and smelling nutty.  Remove and allow to cool.  Store in a mason jar.