Nettle, sorrel & walnut pesto (gf)
A delicious and nutritious pesto made largely from foraged ingredients, and very easy and quick to make.
Ingredients (for 2 people) :-- 50g washed nettle leaves and tips (only the thinnest stems left on)
- 20g walnuts (or your favourite nut)
- Large handful of sorrel leaves
- 2 or 3 wild garlic leaves or 1 bulb of garlic
- 20g parmesan / pecorino / strong cheddar - grated
- 100ml of olive oil or cold pressed rapeseed oil
- A little salt (not too much as there is a lot of salt in the cheese
- A good grind of black pepper
- Half fill a large bowl with cold water and ice cubes.
- Bring a saucepan of water to the boil and then add the nettle leaves. Simmer for a minute to deactivate the stings and then drain through a sieve (save the water as you now have nettle tea). Plunge the nettles into the icy water to stop the cooking. Once cold, squeeze the liquid out of the nettles (more tea!) until they are quite dry.
- Using a blender or a stick blender add all the ingredients into the blender bowl and whizz until you have a smooth, slightly sloppy paste. This will keep in the fridge for a few days.
- Serve with pasta or dotted over a salad, pizza or soup.
