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Nettle Leaf Pesto
Nettle Leaf Pesto is a modern British recipe for a classic pesto made from a blend of nettles, nuts, cheese, garlic, oil and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle Leaf Pesto.
prep time
10 minutes
cook time
5 minutes
Total Time:
15 minutes
Serves:
8
Rating: 
Tags : Wild FoodSauce RecipesCheese RecipesBritish Recipes
You can use just about any leafy greens to make pesto; and this nettle version is a real delight. Pick the nettles during early spring when they are at their most tender.
Ingredients:
100g (3 ½ oz) wild nettle tops raw
100g (3 ½ oz) walnuts or pine nuts, toasted
50g (1/2 cup) parmesan or pecorino cheese, grated
2 garlic cloves
Juice of 1 lemon
125ml (1/2 cup) extra-virgin olive oil
salt and freshly-ground black pepper to taste
Method:
Add the nettles into a pan of boiling salted water and cook for five minutes or so.
To retain the bright green colour, immediately drain the nettles in a colander and plunge into a bowl of ice water. Once the nettles have cooled, drain them and squeeze out any excess moisture.
Now combine all the ingredients in a food processor. Pulse to chop then with the motor running process for 3-5 minutes, or until you achieve your desired consistency (whether chunky or completely smooth). Taste and adjust the seasonings, if needed.
This pesto is ready to use immediately, though you can store in sterilized jars, topped with a little olive oil to prevent oxidation for up to a week. Like all pestos this freezes well and is good frozen in ice cubes to make small portions.
