We’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
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.