Nettle Pesto
Everyone knows traditional basil pesto, but have you ever tried nettle pesto? Chef Roman Paulus shows how easy it is to make and what to do so the nettles no longer sting. A quick blanching turns fresh spring nettles into a bright green pesto that is delicious with pasta or simply spread on toast.
Prep: 45 min
Servings: 4
Energy: 77 kcal per serving
Method
01.
Blanch the washed nettles in boiling water (cook for about 1 minute), then transfer them straight into a bowl of iced water, drain and squeeze them well – they no longer sting now. You should end up with one full handful of squeezed nettles.
02.
Blend the prepared nettles, the grated Parmesan, the whole peeled garlic cloves, the chopped walnuts, both oils, pepper and a little salt until smooth.
03.
The pesto can be served straight away – it tastes best with spaghetti or other pasta, or simply spread on a piece of toast.
04.
You can also store the pesto in the fridge in a jar topped with a thin layer of oil. It will keep for 2–3 weeks.
