Wild nettle pesto

Wild nettle pesto

By
From
The Green Kitchen
Makes
125 g
Photographer
Johanna Frenkel

Even though we – out of stupidity – tried this recipe with nettles that grow in the park just around the corner from our apartment, we wouldn’t recommend using city nettles. We learned afterwards that these little stingers actually live on nitrogen, and absorb all the bad stuff that flows around in a city. But if you are in the countryside during spring, pick the tops off young nettle plants. They are packed with iron and, as well as making this pesto, you can also make soup or add them to the quinoa, cauliflower and ramsons cakes. When crushed or mixed they lose their sting, but don’t forget to wear gloves when picking them. We love this pesto with wholegrain pasta, but it also makes a great spread for bread or a dip sauce for raw vegetables.

Ingredients

Quantity Ingredient
150-200g young nettle leaves, picked
a large handful basil leaves, picked
1-2 garlic cloves, according to taste
1/2 lemon, juiced
80ml olive oil
40g pine nuts, lightly toasted
30g grated pecorino

Method

  1. Add half of the olive oil and all of the other ingredients to a mortar, blender or a food processor. Pound or blend, while gradually adding the oil, until everything is combined and is a glistening paste. Taste and add more oil, lemon, salt or pepper if required.
  2. Bring a large pot of water to the boil. Cook the spaghetti according to the packet instructions. Drain, return to the pan, add the pesto and toss until coated. Serve while still hot.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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