Today’s Lunchbox:

Stinging Nettle Pesto sandwiches with mozzarella, sun-dried tomatoes, baby arugula (rockets!), and green bell pepper on Amy’s whole wheat bread.

The Mozzarella is from Tonjes Farm’s stand in the Union Square Farmers’ Market and is incredibly tangy and fresh. Of course, grass-fed cows, no antibiotics and no hormones are used. The farm has been a family farm since 1950. Mary Tonjes also runs a perennial nursery called Catskill Perennials

RECIPE:
Stinging Nettle Pesto

1 Bunch Stinging Nettles
3 Spring Garlic heads and scapes (the green part)
1 Cup toasted walnuts
½ tsp salt
½ tsp pepper
2 Tbs. Olive Oil

Be careful when handling the stinging nettle. Actually, wear gloves or us a towel to handle the nettles. Rinse in a colander. Boil water in a large pot. Drop in stinging nettles and salt. Cook for 5-10 minutes until bright green. Drain but do not rinse.

Put everything in a food processor. Whir.