Wild garlic-nettle pesto
Recipe type: <span></span>pesto, sauce, preserve
Cuisine: Italian
Prep time: 
Total time: 
Serves: 250 ml
<span></span>This wild garlic-nettle pesto is delicious as a pasta sauce, swirled on soups and stews, topped on baked potatoes or as a side to perfectly roast chicken. You can spread it on sandwiches and use it as a salad dressing. It will keep for up to two weeks in the fridge. Freezes well, simply pour it into ice cube trays. Once frozen, transfer the cubes to resealable plastic bags.
  • 50 g pine nuts (or any nut of your choice)
  • 80 g sunflower seeds (or any seed of your choice)
  • 30 g wild garlic
  • 20 g stinging nettle
  • About 150 ml olive oil
  • 50 g grated Parmesan cheese or vegetarian alternative
  • Salt, to taste
  • Pepper, to taste
  • Dash of lemon juice
  1. Roast the pine nuts and the sunflower seeds in a pan without any oil. Set aside and let cool.
  2. Wearing rubber gloves, wash the nettle and the wild garlic thoroughly
  3. Shake the leaves dry and transfer them to a food processor. Blitz to break up the leaves.
  4. Add the pine nuts and sunflower seeds to the food processor.
  5. Turn the machine back on and slowly pour in the olive oil until well blended.
  6. Spoon into a bowl and stir in the Parmesan cheese.
  7. Add salt, pepper and the lemon juice to taste.
Recipe by Herbstead at https://www.herbstead.com/wild-garlic-nettle-pesto/