Nettle Pesto

This works best with freshly picked young nettle tops – but don’t forget to wear rubber gloves when picking them!

Serves 6 people


 

  • 125 grams freshly picked young nettle tops
  • 2 cup(s) boiling water
  • 2 cloves garlic
  • 1 pinch(es) chilli (as much as you wish)
  • 50 grams Kentish cobnuts (or any other nuts)
  • 120 mL virgin rapeseed oil
  • 75 grams hard local cheese (goats cheese works well)
  • 1 dash(es) salt and pepper, to taste

 

  1. Boil the water in a pan and plunge the nettles in the water for 30 seconds.
  2. Then drain the nettles, refresh in cold water and drain again.
  3. Put the garlic, nuts and oil into a blender and whiz to a smooth paste.
  4. Add the nettles and blitz again.
  5. Finely grate the cheese, add to the blender and blitz once more.
  6. Taste, and add black pepper and salt to your liking.

Store in airtight container for up to 1 week in the fridge, or freeze for up to 3 months.

Method

  1. Boil the water in a pan and plunge the nettles in the water for 30 seconds.
  2. Then drain the nettles, refresh in cold water and drain again.
  3. Put the garlic, nuts and oil into a blender and whiz to a smooth paste.
  4. Add the nettles and blitz again.
  5. Finely grate the cheese, add to the blender and blitz once more.
  6. Taste, and add black pepper and salt to your liking.

Store in airtight container for up to 1 week in the fridge, or freeze for up to 3 months.

Ingredients

 

  • 125 grams freshly picked young nettle tops
  • 2 cup(s) boiling water
  • 2 cloves garlic
  • 1 pinch(es) chilli (as much as you wish)
  • 50 grams Kentish cobnuts (or any other nuts)
  • 120 mL virgin rapeseed oil
  • 75 grams hard local cheese (goats cheese works well)
  • 1 dash(es) salt and pepper, to taste

 


Additional tips:

Why not try making pesto with other ingredients such as spinach, rocket, sorrel, basil, parsley or coriander leaves? Or try using fresh or toasted pine nuts, walnuts, hazelnuts, almonds or cashews. This is delicious on bread, with pasta, served as an accompaniment to fish or meat, and is particularly good with new potatoes.

Recipe from Sarah Moore Caterers.

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