Kohe kui ma seda retsepti nägin, teadsin, et ma pean seda proovima. Piisas kiirest pilgust meie aiale, kus ei kasva enam isegi muru, ja mu süda kukkus saapasäärde. Siinkandis ei ole kõrvenõgesed just igapäevane nähtus, kuid mul avanes erakordne võimalus tuttavate naaberkrundil vargil käia. Nimelt on siin isegi metsast rohkem kui korvitäie seentega lahkumine kuritegu. Kuid ükski kuritegu ei jää karistamata ja nii sain minagi nõgeseraksus mingisuguselt putukalt naksata, nüüd ilutseb jala peal uhke punane laik.
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When I first saw this recipe, I knew I had to try it out. One look at our garden and my excitement had varnished - even grass doesn't grow there anymore, not that we ever had any stinging needles. They are not something you'd see every day around here. However, I had a chance to nick some from our family friends' neighbouring lawn. After all, taking just more that a basketful of mushrooms with you from a forest is illegal around here.
Tegelikult ei ole ma enne pestot teinud, nõgestega veel vähem kokanud. Seega ei oska öelda, kui palju maitsest oli tingitud nõgestest. Maast-madalast saadik olen ma nõgeseid ainult negatiivsete emotsioonidega seostanud ja õppinud neist eemale hoidma. Aga see aeg on möödas, nüüd vaatan neid uue pilguga, sest pesto oli väga huvitav, maitsev ja meeldejääv. Ma arvan, et ükski selle pesto sööja ei usuks, kui talle öeldaks, et see nõgestest tehtud on. Kujutan ette, kui hästi see mõnes tipp-restoranis müüks.
Retsept on kokkama blogist, siit. Autor soovitab kasutada Valio Forte juustu, mis on minu jaoks hetkel kättsesaamatu. Retseptis olev oliiviõli kogus on tihkema pesto jaoks, seda võib alati juurde panna.
Vaja läheb:
75 g nõgeselehti
75 g pähkleid (kasutasin mandleid)
75 g parmesani
0,75-1 dl oliiviõli*
0,5 küüslauguküünt
meresoola (maitse järgi)
Vala nõgeselehed üle keeva veega, lase ca 3-5 minutit seista. Vala vesi ära ja loputa lehed külma veega, et nad värvi ei kaotaks. Kurna korralikult. Rösti pannil pähkleid paar minutit ning pane kõik koostisained mikserisse. Mikserda ühtlaseks.
About the taste now. This was my first time cooking with stinging needles, as well as making pesto. Therefore, I don't know how much of the taste is due to the plant. Ever since I was a child, I have dreaded stinging needles and kept my distance. These times are over now, I have a new view on them as the pesto was quite tasty, certainly interesting and memorable. I don't think anyone eating it would believe if they were told that it's made of stinging needles. Certainly a great idea for top-notch restaurants.
The recipe is from this Estonian foodblog. If you get your hands on a cheese by Valio called Forte then use that. The company is Finnish so chances are you'll find it in Scandinavia and the Baltics. I used regular parmesan. The amount of olive oil in the recipe will give you a thick pesto, so feel free to add some extra.
You'll need:
75 g of stinging needle leaves
75 g of nuts (I used almonds)
75 g of parmesan
0.75 - 1 dl of olive oil
0.5 gloves of garlic
(salt)
Cover the leaves with boiling water, let sit for about 3-5 minutes. Pour out the water and rinse the leaves with cold water, so they don't loose colour. Press the leaves to get some water out. Toast the nuts on a pan and mix everything in a blender.
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