This pesto recipe is a wonderful way to incorporate nettles into your diet, whether you’re a seasoned forager or a first-timer. Nettle pesto is versatile, vibrant, and full of flavor. You can use it as a pasta sauce, a spread on sandwiches, or even as a topping for grilled vegetables or meats.
Nettle Pesto Recipe
Ingredients
- 2 Cups Fresh nettle leaves (young and tender are best)
- 1/2 Cup Nuts (pine nuts, walnuts, or almonds work great)
- 1/2 Cup Grated Parmesan cheese (or a dairy-free alternative)
- 2 Cloves Garlic, minced
- 1/2 Cup Olive oil
- 1 Tbsp Lemon juice (optional, but adds a nice zing)
- Salt and pepper to taste
Instructions
-
Prepare the Nettles: First, you need to blanch the nettle leaves to remove the sting. Bring a pot of water to a boil, and carefully drop the nettles in for about 1-2 minutes. You’ll notice that the leaves will lose their sting and turn a darker green. After blanching, immediately transfer the nettles into a bowl of ice water to stop the cooking process.
-
Dry the Nettles: Once cooled, gently squeeze out any excess water from the nettles. You can pat them dry with a towel if necessary.
-
Blend the Ingredients: In a food processor, combine the nettles, garlic, nuts, and Parmesan. Pulse a few times until the mixture begins to break down into a rough paste.
-
Add Olive Oil: Slowly drizzle in the olive oil while the processor is running to create a smooth, creamy consistency. If you'd like your pesto a little thinner, feel free to add more olive oil, a tablespoon at a time.
-
Season: Add the lemon juice, salt, and pepper to taste. Blend again until fully combined.
-
Serve: Transfer the pesto to a jar or container and refrigerate. This pesto can be stored for about 1 week in the fridge. You can serve it on pasta, spread it on toasted bread, or even drizzle it over roasted vegetables.