Nettle & Wild Garlic Pesto

Ingredients

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Ingredients

  • g young nettle leaves
  • g wild garlic leaves
  • g Parmesan
  •   1 garlic clove
  •   Zest of half a lemon and juice of half a lemon
  • g flaked almonds
  • ml rapeseed or light olive oil

Method

  • 1

    Step 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

    Step 2

    Put nettles with raw wild garlic leaves, parmesan, garlic, lemon zest and almonds into a small food processor bowl.
  • 3

    Step 3

    Blitz to roughly chopped, then with processor running slowly, season and drizzle oil in to required consistency. Add lemon juice to taste.
  • 4

    Step 4

    Store in a jar in the fridge. Keeps 2/3 weeks.

Ingredients

  • 150 g young nettle leaves
  • 75 g wild garlic leaves
  • 75 g Parmesan
  • 1 garlic clove
  • Zest of half a lemon and juice of half a lemon
  • 70 g flaked almonds
  • 150 ml rapeseed or light olive oil