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Wild Garlic and Nettle Pesto
Introduce
Chef :
Sally StrongWild Garlic and Nettle Pesto
It's wild garlic season! I picked some with some young nettles to add a depth of flavour. I still have a lot left over so I might make some soup too.
Cooking instructions
* Step 1
Soak the nettles and garlic in cold water. Drain them in a colander to wash them. Soaking the nettles will stop them from stinging you so only handle them without gloves when they are wet.
* Step 2
Blanch the nettles in boiling water to defuse the stinging acid. Drain.
* Step 3
Juice the lemon and crush the garlic cloves. Add the washed wild garlic and nettles to a bowl with the lemon and garlic cloves. Add the pine nuts or sunflower seeds and olive oil. Blitz to a smooth paste. Season with salt or pepper to your liking.
* Step 4
Store in a clean, sealed jar for up to 2 weeks. I had mine with fresh pasta and an egg.
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