Best Nettle Walnut Pesto Crostini Recipes

Artichoke and Green Garlic Soup with Nettle-Walnut Pesto Crostini image

Provided by Ryan Hardy

Yield Makes 10 servings

Number Of Ingredients 12

2 medium lemons
4 large artichokes
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 leek, white and pale green parts only, coarsely chopped
4 heads green garlic,* toughest green part removed and coarsely chopped
1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
4 cups chicken stock or low-sodium chicken broth
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Nettle-walnut pesto crostini
*Green garlic is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, and has a milder flavor than mature garlic. If you can't find green garlic, mild elephant garlic makes a good substitute. Use 4 large cloves.

Steps:

Fill large bowl with ice water and juice from 1/2 lemon, then drop same lemon half into water. Cut off artichoke stems and discard. Using serrated knife, cut top inch off artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base. Discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off green tips. Gently pull open center of artichoke and, using melon baller or spoon, scoop out small, purple-tipped leaves and fuzzy choke. Using sharp paring knife, trim outside of base until no dark green areas remain, then quarter artichoke, rub cut surfaces with other lemon half, and drop into water. Trim remaining artichokes in same manner.
In heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions, leek, and garlic, and sauté, stirring occasionally, until soft, about 8 minutes. Drain artichokes and add to pot along with potato chunks, chicken stock, salt, pepper, and 4 cups water. Bring to simmer, then reduce heat to low, cover, and cook until artichokes and potato are soft, about 20 minutes.
Working in 4 batches, purée soup in blender until very smooth, then pour through fine-mesh strainer into clean pot. Set over moderately low heat and stir in juice of remaining lemon. Ladle into shallow bowls and gently place nettle-walnut pesto crostini in center of each.

Nettle-Walnut Pesto Crostini image

Provided by Ryan Hardy

Yield Makes 3 1/2 cups pesto (with leftovers)

Number Of Ingredients 12

3/4 cup walnut halves
1/2 cup pine nuts
1 (15- to 17-inch-long) baguette, cut into 1/2-inch slices
16 cloves or 1 large head garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups spring nettles*
3 cups loosely packed arugula leaves
6 cups loosely packed fresh basil leaves (about 1 1/2 bunches)
1 cup extra-virgin olive oil
3 cups finely grated parmesan cheese
*If nettles are unavailable, use additional arugula (7 cups total).

Steps:

Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup