>> Dandelion garnish
>> 3 cups fresh stinging nettles
>> 2 cups fresh garlic mustard
>> 1 garlic clove
>> 1/4 cup walnuts (pieces or nearly crushed)
>> 1/4 cup extra-virgin olive oil
>> Sea salt and freshly ground black pepper
>> Parmesan cheese, finely grated
Wearing protective gloves or using tongs add nettles to salted boiling water for 1 to 2 minutes, drain immediately and then place the greens in a bowl of ice water. Cool, strain and squeeze away as much moisture as possible using a clean towel or facecloth.
Chop the nettles and garlic mustard to make about 1 ¼ cups. Place them in a food processor with the garlic clove and walnuts. While pulsing, slowly add the olive oil, 1 tablespoon at a time. Add a little more oil if need be to get the correct consistency. Season to taste with sea salt, pepper and Parmesan cheese.
Garnish with fresh dandelion flower petals and enjoy!
Wild Fungi in Recipe:
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