Made from wild foraged stinging nettle leaves, this Wild Stinging Nettle Pesto is a delicious alternative to traditional Italian pesto. Rich and comforting to the palate, this pesto can be used on a variety of dishes including pasta, fish and pizza.
- 400ml – Water
- 200g – Stinging Nettle Leaves
- 1/2 cup – Extra Virgin Olive Oil
- 1/3 cup – Pine Nuts
- 2 – Cloves of Garlic
- 1/2 cup – Parmigiano Reggiano
- 1/4 cup – Fresh Basil Leaves
- 1/8 teaspoon – Sea Salt
- 1/8 teaspoon – Freshly Cracked Black Pepper
- Blanche the Stinging Nettle. Bring a pot of salted water to boil. Add the stinging nettle leaves and blanch for 1 minute. Turn off the heat and drain the water from the pot. Lay the blanched stinging nettles over a plate covered with paper towels. Pat dry to remove excess water.
- Blend all the ingredients together. Using a blender or food processer, place all the ingredients in the blender, pulse a few times until the desired consistency and texture is reached. Adjust the amount of sea salt and freshly black ground pepper to taste.
- Serve with fresh pasta or store in a glass jar and refrigerate for later.
- When making this recipe, it is ideal to use foraged wild stinging nettle which has been gathered not too close to public pavements or paths.
- Pick stinging nettle leaves that are young and tender as these offer a fresher taste and a greater texture. It’s also important to note that such leaves tend to be cleaner than older leaves.
- When blending or processing the ingredients, have a silicone spatula handy as you may need to scrape down the sides to ensure all ingredients are blended.
Keywords: stinging nettle pesto, recipe, stinging nettle,