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Nettle & Wild Garlic Pesto

By Clive Roberts


  1. Blanch the nettles in boiling water for approx 2 minutes. Drain and refresh with cold water. Squeeze out as much excess water as possible.
  2. Put nettles with raw wild garlic leaves, parmesan, garlic, lemon zest and almonds into a small food processor bowl.
  3. Blitz to roughly chopped, then with processor running slowly, season and drizzle oil in to required consistency. Add lemon juice to taste.
  4. Store in a jar in the fridge. Keeps 2/3 weeks.