Nettle & Parsley Pesto
Easy
A delicious pesto from forager, chef and champion of wild ingredients, Mary Bulfin https://wildfoodmary.wordpress.com
PREP IN
10 MIN
COOK IN
0 MIN
SERVE
25
Nettle & Parsley Pesto
Easy
PREP IN
10 MIN
COOK IN
0 MIN
SERVE
25
Introduction
A delicious pesto from forager, chef and champion of wild ingredients, Mary Bulfin https://wildfoodmary.wordpress.com
Ingredients
- 500g of young nettle tops (loosely packed into measuring jug)
- 500g fresh parsley
- 300ml rapeseed or olive oil.plus extra for topping up.
- 100g chopped nuts (walnuts, or cashews or pine nuts or a mix)
- 100g grated mature cheese (parmesan)
- 3 cloves garlic roughly chopped
- Juice of 3 lemons
Method
- 1. Liquidise the leaves and oil together to a paste, add garlic and pulse till blended.
- 2. Add nuts and cheese, pulse again. Taste and season with salt (if necessary) and lemon juice.
- 3. Put into jars leaving a little space to top up. Cover pesto with a layer of oil to improve keeping (if your pesto is completely covered with film of oil it will keep very well).
- 4. Ideally store in fridge but will also keep in cool dry place.
