Nettle Pesto Recipe 🌱
Ingredients:
- 100g young nettles or top leaves of older plants (that aren’t flowering)
- Small handful of basil, parsley or whatever you have to hand (I used leafy carrot tops for this one)
- 50g walnuts, hazelnuts or almonds
- 25g parmesan or vegetarian equivalent (or nutritional yeast for vegan version)
- 1 garlic clove
- 100ml olive oil
- salt and pepper
Method: 10 mins prep time
Place nettles in a pan of boiling water, making sure they are fully immersed. Cook for 1 minute which is enough to remove the sting, drain then plunge nettles into cold water Remove and squeeze out as much of the water as possible Blitz the nettles, basil, nuts, parmesan and garlic in a food processor Gradually add the oil until obtain pesto consistency Season to taste Stir through pasta, drizzle over veg or salad, spread over a piece of sourdough - the possibilities are endless
