Nettle Pesto

This is such an easy thing to make and goes great with pasta, potatoes and on toasted sourdough - and just about anything else you can think of!

Notes

This pesto is vegan as we do not use any hard cheese.

This recipe will make approximately 500g of pesto. It can be stored in the fridge for 2-3 weeks if you cover with a film of rapeseed oil to keep the air out.

Ingredients

  • Half a tote bag of foraged nettles

  • Malden sea salt to flavour

  • 100g finely chopped toasted walnuts

  • 3 plump cloves of Raw chopped garlic

  • 3 tsp of Dijon mustard or to taste

  • Squeeze of half a lemon and zest to flavour

  • 200ml rapeseed oil plus extra to create film to seal after

Method

  1. Wash nettles well and blanch in salted water at a rolling boil for 1 min stirring through

  2. Plunge into iced water and then drain and squeeze well. You will have around 250g of cooked nettle tops

  3. Put all ingredients into a blender and pulse until all mixes together

  4. Taste as you go until you have your perfect consistency and flavour 

nettle pesto1.jpg

Tips

  • Add the leaves from wild garlic or 3 cornered leek (March and April)