Jon Tyler’s Nettle Pesto

Stinging Nettle PestoWe’ve loads of young nettles in the allotment looking fresh and tasty in the sun. So my first foray into nettle cooking is this pesto from The Guardian. Now I need to find some pesto recipes.

There’s a River Cottage recipe i’d also like to try, which uses chedder and breadcrumbs.

25g nettle tops
2 cloves garlic
25g grana padano cheese (crumbled)
25g ground almonds
8 tbsp olive oil
Black pepper

How to make it
1. Wash nettle tops, remove any old or discoloured leaves and shake off excess water.

2. In a food processor, blend together garlic, almonds and 3 tbsp of the oil to form a paste. Add cheese, nettle tops, the rest of the oil and combine to form the pesto.

3. Transfer it into a bowl and season with black pepper. Add more oil if the mixture is too stiff.

Your pesto will keep for up to a week in the fridge if covered with some extra oil.

2 Comments Add yours

  1. Hilda says:

    I just started to collect nettles yesterday. They are still very small, but should have enough to make this recipe once we get some sunshine. Thanks for the recipe.

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