Nettle pesto


Nettle pesto
  1. 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.
  2. 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.


Nettle tea
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