Subj : Re: Sandwich was:Blueberries To : Sean Dennis From : Ben Collver Date : Fri Mar 14 2025 10:25:07 Re: Re: Sandwich was:Blueberries By: Sean Dennis to Ben Collver on Thu Mar 13 2025 20:49:30 SD> I mean, you live in the Pacific Northwet. XD Good point! SD> Title: Medallions of Beef Oregon Blue From Timberline Lodge Cool cookbook, i hadn't heard of it. Here's another local recipe. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lolo's Nettle Pesto Categories: Pesto Yield: 3 Cups 1/2 c Walnuts 8 oz Freshly picked stinging - nettle leaves 4 oz Fresh basil leaves 4 oz Fresh arugula leaves 1 c Extra-virgin olive oil 1/4 c Fresh lemon juice 6 cl Garlc; roasted 1/3 c Parmesan cheese; - freshly grated (optional) Fine sea salt Fresh ground black pepper; - to taste Stinging nettles are a perennial plant with pointed leaves and fine white hairs. Nettles are packed with nutrients including iron, calcium, and vitamin C to name a few. Chefs love nettles for their vibrant green color and their kale-like taste. Preheat oven to 325?F. Place walnuts on a rimmed baking sheet and toast in the oven for 10 minutes. Wearing gloves, pick or clip the leaves from the stinging nettles. Wash leaves, and place in boiling water for 1 minute to blanch, then quickly transfer to an ice bath to stop the cooking process. Drain and squeeze as much water as you can from the leaves. In batches, combine ingredients in a food processor, pouring olive oil in gradually and blending to desired consistency. Add more or less olive oil to achieve desired consistency. If desired, add Parmesan to final blending. Recipe by Leslie Henson Recipe FROM: MMMMM .