A very simple wild take on pesto, full of flavor and with a beautiful lush green color.
Prep Time10 mins
Cook Time5 mins
Servings: 150 g
- 20 g nettle
- 60 g walnuts
- 25 g parmesan cheese
- 45 ml (3 tbsolive oil
- Salt to taste
Boil the nettle in abundant water for just a couple of minutes. It is important not to over boil the nettle, so that it won’t lose that bright green color and all its properties.
Sieve the nettle, rinse it with abundant cold water, drain off the excess of water.
Place all the ingredients in a blender and blend until the desired texture (some like it smooth, some like it a little grainy).
Store in the refrigerator in an airtight container for up to a week. Alternatively you can freeze the nettle pesto and thaw it overnight in a refrigerator.