Nettle Pesto

2 comments

I had never tasted nettle! What a nice flavour! And, having it during a nice and romantic Sunday, with the return of the warrior (period of love for cats!), it gets that “something” very special. 🙂 Lucky the cat, which hadn’t come back home for two weeks… yesterday evening, when we heard it meowing outside the window and came in, it had lost half weight… poor thing! But let’s come back to the recipe…

Ingredients:
50gr of nettle leaves, clean (pick the most tender and young)
15gr of pine nuts
1/2 clove of garlic
salt
extra virgin olive oil

Method:
Blanch the nettle leaves for a few minutes (all the steps with the nettle must be carried out using a pair of gloves!) and allow for them to cool. Place all the ingredients in a blender and blend to get a creamy mixture. I didn’t specify the amount of oil, as it depends on personal tastes. Can be kept in the fridge, and when needed, you just add with a bit of cooking water from the pasta to soften it, while the pasta is boiling (here, they’re simple “rigatoni”). As simple as basil pesto!
A big hug to all!

Chef: Lucia from VeganBlog

  1. Cassandra78 2 March 2011 at 14:44

    Yes, nettle is delicious! And is free everywhere 🙂
    Can be used to prepare delicious bruschettas, or pies or risottos… you can even use it as herbal infusion or for your hair


  2. EleonoraNW3 3 March 2011 at 14:40

    Nettle is really good, and very healthy as well



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