Wild Nettle Pesto
This Wild Nettle Pesto is a delicious, plant based sauce made from a humble weed. Use it to stir through pasta, spread on focaccia, or drizzled over pizza.
Servings: 8 portions
Calories: 254.66kcal
Equipment
- High powered blender
Ingredients
- 100 g wild nettles raw
- 100 g walnuts toasted
- 50 g vegan parmesan
- 2 cloves garlic
- 1 lemon juice only
- 125 ml extra virgin olive oil
- salt and pepper to taste
Instructions
- Add the nettles into a pan of boiling salted water for five minutes or so.
- To retain the bright green colour, next plunge the boiled nettles into a bowl of ice water. Once the nettles have cooled, drain them and squeeze out any excess moisture.
- Simply place all of the ingredients into a food processor and blitz for 3 – 5 minutes or until you have reached the desired consistency. Taste before adding any salt and pepper to season, if required.
- The pesto can be eaten immediately or stored in a steralised jar and topped with a little more olive oil for up to a week (if you don’t eat it before then).
- This pesto also freezes well and can be kept in your freezer for up to a month. Freeze in ice cube trays for individual portions of pesto.
Nutrition
Calories: 254.66kcal | Carbohydrates: 4.36g | Protein: 4.67g | Fat: 25.45g | Saturated Fat: 3.96g | Polyunsaturated Fat: 7.59g | Monounsaturated Fat: 12.99g | Cholesterol: 4.25mg | Sodium: 101.58mg | Potassium: 124.42mg | Fiber: 2.09g | Sugar: 0.75g | Vitamin A: 305.73IU | Vitamin C: 7.55mg | Calcium: 151.4mg | Iron: 0.8mg