Porcini Nettle Pesto Recipe April 05 2014, 0 Comments

Here is our beautiful porcini nettle pesto recipe that we are sampling at The West Coast Wild Foods Store at Lonsdale Quay Market.

Serves 3-4


20 g West Coast Wild Dried Porcini

100 g fresh nettles

1 cup + 2 tbsp olive oil

15-20 basil leaves

4-6 garlic cloves

1-2 tsp salt


1) Place the porcini in a bowl of water and rehydrate for 10-15 minutes.  

2) Add 2 tbsp of olive oil into a pan, warm to medium.  Add 2 cloves crushed garlic, warm for 1-2 minutes.  Drain the porcini and add to the pan, with 1/2 tsp of salt.  Sautee and stir occasionally for 10 minutes.

3)  Meanwhile, bring a large pot of water to boil.  Using tongs, place fresh nettle into the pot and blanch for 1-2 minutes to release the sting.  Use the tongs to remove the nettle and add to food processor. (*Note, you can drink the water from boiling the nettles for a potent liver-cleansing tea!)

4) Add the rest of the listed ingredients and pulse in a food processor until the desired consistency is reached. 

5) Serve on a fresh baguette, crackers, pasta or whatever you wish!


Thank you Carla Arduin-Budd for creating this incredible recipe!