That’s right — today we’re making Nettle pesto using fresh Stinging Nettles! I know, it blew my mind the first time too. Nettles bring a beautifully earthy flavour to pesto, and they’re absolutely packed with vitamins, minerals, and all kinds of health benefits. Once you’ve tried this, you might just start seeing those pesky weeds in a whole new light.
Ingredients:
- One hand 50-80g fresh Nettle tops
- 20g basil
- 80g cob nuts – crushed (or sunflower seeds)
- 80g hard cheese grated – (or yeast flakes)
- 100ml olive oil
- Basil to taste
- Juice of half a lemon
Method:
- Chop the Nettles and basil in to small pieces, use gloves so you don’t get stung.
- If you have a food processor, chuck the nettle, basil and nuts in and blitz very quickly, 10 seconds at a time so it’s well mixed but still crunchy.
- If not put the basil, nettle tops, mixed nuts in a pestle and mortar and grind well.
- In a bowl mix the Nettle and nut paste to the grated cheese, lemon juice and add oil until you reach a consistency your happy with, season well, to taste.
Or Store the pesto in the fridge for up to 2 weeks, alternatively, bag and freeze using within 1 year.
Watch our Nettle Pesto Recipe Video here
Find more Nettle Recipes right here
