"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."
Nettle Pesto
5
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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.