20 minutes Makes 300g
150g nettle leaves, washed and dried
75g parmesan, grated
1 garlic clove, finely chopped
½ lemon, zested and a few squeezes of juice
75g hazelnuts, toasted
150ml olive oil
Blend the nettle leaves, parmesan, garlic, lemon zest and hazelnuts in to a rough paste.
With the blender still running, add the oil in a steady stream until the paste is well combined. Season to taste and adjust the acidity with. Few drops of lemon juice.
TIP: You can adapt this recipe by swapping the nettle leaves with any herb of your choice.