Homemade Wild Garlic and Nettle Pesto
Ingredients
- 200 g Nettles
- 100 g Raw wild garlic
- 100 g Rocket
- 50 g Parmesan cheese
- 1 tbsp Lemon zest
- 50 g Nuts (e.g., pine nuts or walnuts)
- 150 ml Olive oil
- 1 tbsp Lemon juice
- Salt
- Pepper
Accompaniment
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Description
Go our foraging and discover wild garlic it is so versatile, you won't be disappointed
Method
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1
If you are making this pesto with nettles, first bring a large pan of water to the boil.
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2
Drop in the nettles and cook for 2 mins.
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3
Drain and run under cold water.
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4
Squeeze out as much water as possible and roughly chop them.
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5
Add your nuts to a food processor and pulse a few times to break up the nuts.
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6
Put the prepared nettles or rocket and raw wild garlic in a food processor, along with the Parmesan, lemon zest and nuts.
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7
Blitz to a rough paste.
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8
With the motor running slowly, add almost all the oil.
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9
Taste, season and add the lemon juice.
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10
Transfer the pesto to a sterilised jar and top with the remaining oil.
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11
Will keep at least 4 weeks as long as you replace the oil top when using.
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