Stinging Nettle Pesto

Chef Louisa Shafia prepares a traditional pesto recipe with a twist.

Category:

Howto & Style

Tags:

• pesto

[DisposableInterloper]

@AxenZoku

Spinachy. Maybe a bit like chard. Nothing particularly strong or bitter about it.

[DisposableInterloper]

@GixxxerKim

Cooking doesn't affect the nutritional qualities of your food nearly as much as hippies and supplement quacks would lead you to believe. I mean, hey sure, there are some compounds that break down in heat, like allyl methyl sulfide (which could even be a good thing for some people), but overall, cooking has little effect. If you're really that concerned, using dry heat, steaming, or quickly blanching your food keeps the vitamins and minerals from getting leeched out.

[AxenZoku]

I Never tried to eat stinging nettles... what do they taste like?

[GixxxerKim]

Are they still packed with nutrients after cooking? I'm thinking no. Cooking takes a LOT of it out. Has anyone tested the nutritional qualities after cooking? That was an awesome video! I hope to make stuff like that when I have a place of my own to do so.

[flexystudio]

thank u

[jsdb76]

both drying and boiling remove the sting!

[WatchRyder]

Doesn't the boiling neutrize the sting though?  I've heard from other sources it usually does. Or is that drying that does this?

[Norayn]

Fabulous!

[martyn580]

So, when you boil the neetles, it does not sting anymore?