Nettle & Rocket Pesto

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Nettles are the perfect Spring food. They’re nutritious, detoxifying and bitter. They’re easy to find and best of all they’re free. Nettle pesto is very easy & quick to make.

Ingredients (organic if possible)

  • Fresh wild nettles (2 handfuls)
  • Rocket (1 handful)
  • Pine nuts (1 tablespoon)
  • Cashew nuts (1 tablespoon)
  • Olive oil (2 tablespoons)
  • Himalayan Salt (to taste)
  • Black pepper (to taste)
  • Cumin seeds (1-2tsp)
  • Chilli flakes – pinch
  • 1/2 lemon

Method

  • Collect 2 handfuls of fresh wild nettles in an area that has not been sprayed with herbicides or pesticides. Use gardening gloves or kitchen gloves to avoid getting stung.
  • Carefully wash the nettles and make sure there are no bugs, etc left in your nettles
  • Bring a large pot of water to the boil.
  • Submerge the nettles and leave to boil for 1 minute
  • Take the nettles out of the water and rinse with cold water
  • Place in a blender with rocket (handful), olive oil (2 tablespoons), pine nuts (tablespoon), cashew nuts (tablespoon), 1/2 a squeezed lemon, himalayan rock salt, black pepper, chilli flakes and toasted cumin seeds (1-2 teaspoons)
  • Blend until smooth texture. (if you have time you can make with a mortar & pestle)
  • If you place the pesto into a sterilised jar, it can be stored in the fridge for a few days…. but generally it’s best as fresh as possible

Nettle & Rocket Pesto

Please note

  • You can add other green herbs to this mix such as coriander, basil, mint or parsley depending on what flavours you like.
  • In the image above we used brown rice pasta which was cooked in the nettle water (after they were removed)
  • To toast seeds just place in a pre-heated skillet and toast until the seeds start to pop or brown. This enhances the flavour of the spice.