Nettle Pesto
Nettle Pesto Pasta
Nettle Pesto Pasta
Ingredients:
- One hand 50-80g fresh nettle tops
- 20g basil
- 80g cob nuts – crushed (or mixed nuts)
- 80g hard cheese grated – parmesan
- 100ml olive oil
- Basil to taste
- juice of half a lemon
- 400g penne pasta
Method:
– Bring a pan of water to the boil, add a pinch of salt and the dried pasta, this will take about 8 minutes in which time you can make the pesto.
- Chop the nettles and basilin 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.
- Drain the pasta, place in a large bowl and toss the pesto through it, enjoy with garlic bread and an extra sprinkling of parmesan cheese.
Or Store the pesto in the fridge for up to 2 weeks, alternatively bag and freeze using within 1 year.