We’re cooking to cope.

Luckily for us, right now many of Cork’s best chefs are holed up in their own kitchens, waiting out the Covid-19 shut down like the rest of the world.

Caitlyn Ruth of Deasy’s Restaurant in Ring Village, Clonakilty has been using these long and strange days to make a variety of tasty dishes at home, showing the rest of us exactly how to do it.

This week is the perfect time to make her nettle pesto; we’re entering prime nettle season (April) and the bright green leaves are a tasty and free alternative to spinach – ideal in sauces and soups. Nettles are packed with vitamins A and C, iron and even some protein. Just remember to give them a good wash, especially if you pick yours near a road.

 

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A post shared by Caitlin Ruth (@caitlinruthfood) on Mar 30, 2020 at 6:21am PDT

“I’m going to stir it into the egg-less pasta I’m making at the moment.” the chef told her Instagram followers.

Here’s her recipe:

Caitlyn Ruth’s Nettle Pesto

Ingredients
Fresh spring nettles (“I nearly filled a 13-litre bio bag with just the top leaves) & wear gloves ffs.”
75g Parmesan
100g hazelnuts, well toasted
2 large cloves garlic
Zest of ¼ lemon
Pinch dried herbs of some kind (I used lovage)
Big pinch salt
Pinch chilli flakes
Olive oil to cover

How to make it

Blanch the nettles in salted boiling water for two minutes, refresh in cold water and squeeze out the liquid.
Add everything else to a jug and blend with a hand blender – adjust seasoning.