That’s right today we’re going to be making nettle pesto out of stinging nettles – it blew my ming the first time I made it too. The nettles add a lovely earthy flavour to the pesto along with a vast reem of health benefits, minerals and vitamins.
Watch our Nettle Pesto Recipe Video here
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 for Making our Nettle 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.
Or Store the pesto in the fridge for up to 2 weeks, alternatively, bag and freeze using within 1 year.