Nettle Pesto

Nettle Pesto

Nettle Pesto Pasta

Nettle Pesto Pasta


  • 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


- 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.

  1. Chop the nettles and basilin to small pieces, use gloves so you don’t get stung.
  2. 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.
  3. If not put the basil, nettle tops, mixed nuts in a pestle and mortar and grind well.
  4. 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.
  5. 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.


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