Image by Artur Rutkowski


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


  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.

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