Nettle Pesto
This nettle pesto is packed with flavour and goodness. You can whizz it up in minutes, and of course it is very satisfying and cost effective if you are using wild nettles. This recipe uses everyday ingredients such as cheddar and almonds.
Equipment
- food processor or immersion blender + jug
- saucepan
- colander or sieve
Ingredients
- 60 g nettle tops stems removed
- 60 ml extra virgin olive oil
- 30 g ground almonds or other nuts see ingredient notes above
- 30 g hard cheese such as mature cheddar
- 1 teaspoon lemon juice
- ¼ clove of garlic very finely grated
- salt and pepper to taste
Instructions
- Use gloves to handle the raw nettles. Once blanched in boiling water you can handle them with bare hands.
- Place the nettle leaves in a pan of boiling water and boil for 30 seconds. Drain into a colander. Squeeze out as much water as you can using a fork or potato masher.
- Place the nettles and all the remaining ingredients into the bowl of a food processor, and blitz until smooth and creamy.
- If you want a looser pesto add more oil or water, a small amount at a time.
Notes
- Use fresh green stinging nettle tops. Avoid using nettles which are in flower.
- When nettles are out of season, use another green veg such as kale, spinach, leaf beet or rocket. You can also add leafy herbs such as basil, mint or parsley.
- For a nut free nettle pesto, omit the nuts and use sunflower seeds or breadcrumbs.
- For a vegan pesto, either use a vegan cheese or omit the cheese and add nutritional yeast.
- For a lower fat pesto, replace some of the olive oil with water.
Nutrition
Calories: 186kcalCarbohydrates: 3.4gProtein: 3.9gFat: 18.5gSaturated Fat: 2.7gFiber: 1.2gSugar: 0.4g
Tried this recipe?Let us know how it was!