Nettle pesto
Method
- Pesto isn’t just about basil, and nettles make for a fantastic alternative. For this one, simply bring a large pan of water to the boil and add about 75g of nettles, pushing them under the water with a spoon, and blanch them for about 1 min, then remove and run under cold water until they are properly cold throughout. This helps to keep the colour and, crucially, remove any sting.
- Then simply blitz the leaves in a food processor with 2 small shallots, 50g walnuts, 50g parmesan cheese, 150ml extra virgin olive oil, 1tsp salt and ½tsp sugar. Add to pasta, drizzle in soups and over salads or use as a dip.
