Nettle pesto
Nettle pesto can be made very simply - all you need to do is substitute cooked nettle leaves for the basil or baby spinach you’d normally use.
Makes 1 jar
Published: March 27, 2019 at 9:41 am
Ingredients
- 50g Fresh nettle leaves
- 50g Parmesan, freshly grated (or Romano cheese)
- 50g Pine nuts, or chopped walnuts
- 100ml Extra virgin olive oil
- 3 Garlic cloves, crushed
- A pinch of salt and pepper
Method
Step 1
Steam or wilt the nettle leaves to remove the stinging properties and drain very well.
Step 2
Add the leaves and nuts to a food processor and pulse several times to mix. Add the garlic and cheese and pulse again.
Step 3
Scrape down the sides of the food processor with a spatula and add the olive oil slowly, while the processor is running, until the mixture thickens. Stir in salt and pepper to taste. Mix through freshly cooked pasta or drizzle on soups or salads.
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Polly Webster
