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Wearing gloves, rinse the nettle leaves thoroughly to remove any dirt or insects.
Blanch the nettles in boiling water for 1-2 minutes to remove the sting, then immediately place them in cold water to cool. Drain well.
Blend the Ingredients:
Place the blanched nettles, garlic, olive oil, walnuts or sunflower seeds, and cheese in a blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and Adjust:
Taste the pesto and adjust the seasoning by adding salt or lemon juice as desired. You can also add a little more olive oil for a smoother consistency if preferred.
Serve:
Serve your nettle pesto with pasta, spread on toast, or as a dip. It also pairs wonderfully with roasted vegetables or as a topping for grilled chicken or fish.
Tips:
If you're looking for a dairy-free or vegan option, skip the cheese and use nutritional yeast instead.
You can store leftover pesto in the fridge for up to a week. Just make sure to cover the surface with a thin layer of olive oil to prevent oxidation.
This Spring Nettle Pesto is not only delicious but also packed with vitamins and minerals from the nettles, offering a fresh, earthy flavor to your meals. Enjoy!
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