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Nettle Pesto!

Nettle Pesto Recipe ๐ŸŒฑ


- 100g young nettles or top leaves of older plants (that arenโ€™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
๐ŸŒฟ Place nettles in a pan of boiling water, making sure they are fully immersed.
๐ŸŒฟ Cook for 1 minute which is enough to remove the sting, drain then plunge nettles into cold water
๐ŸŒฟ Remove and squeeze out as much of the water as possible
๐ŸŒฟ Blitz the nettles, basil, nuts, parmesan and garlic in a food processor
๐ŸŒฟ Gradually add the oil until obtain pesto consistency
๐ŸŒฟ Season to taste
๐ŸŒฟ Stir through pasta, drizzle over veg or salad, spread over a piece of sourdough - the possibilities are endless