Image by Artur Rutkowski

NETTLE PESTO

20 minutes Makes 300g

INGREDIENTS

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  • 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

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METHOD 

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  1. Blend the nettle leaves, parmesan, garlic, lemon zest and hazelnuts in to a rough paste.

  2. 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.

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TIP: You can adapt this recipe by swapping the nettle leaves with any herb of your choice.

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