Nettle Pesto

(3)
"A very simple wild take on pesto, full of flavor and with a beautiful lush green color, which can be used on its own or added to other recipes."
-- @adagioblog
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  • Recipe Card
Prep time 10mins
Cook time 5mins
Serves or Makes: 2

Recipe Card

ingredients

  • 3/4 cup nettles
  • 2 ounces walnuts (or pine nuts or almonds)
  • 3/4 ounce grated parmesan cheese
  • 3 tabelspoons olive oil
  • Salt, to tatse

Method

  • Step 1

    Boil the nettle in abundant water for just a couple of minutes. It is important not to over boil the nettle, so that it won’t lose that bright green color and all its properties.

  • Step 2

    Sieve the nettle, rinse it with abundant cold water, drain off the excess of water and let it cool.

  • Step 3

    Place all the ingredients in a blender and blend until the desired texture (some like it smooth, some like it a little grainy).

  • Step 4

    Store in the refrigerator in an airtight container for up to a week. Alternatively you can freeze the nettle pesto and thaw it overnight in a refrigerator.

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