Nettle Pesto

It’s that time of year again when the nettles are just starting to sprout. I always find it so exciting to watch this new growth of tender young leaves. Spring is the best time to pick nettles, as you catch them when they are at their sweetest and freshest.

INGREDIENTS

4 cups raw stinging nettles

2 cloves garlic

1/3 cup pine nuts (or toasted sunflower seeds)

1/4 cup olive oil

2 tsp lemon juice

1/2 tsp sea salt

METHOD:

Begin by bringing a saucepan of water to the boil. Using gloves or a tong, add the nettles to the boiling water for 1 1/2 minutes and then remove using the tongs and plunge in ice cold water. Remove the leaves from the bigger stems, discarding the bigger stems, and placing the leaves and smaller stems on a tea towel or kitchen paper. Wring dry.

Add all the ingredients, including the wrung dry nettles to a food processor, and pulse until uniform but not completely smooth.

Serve immediately or store in a jar in a sealed jar in the fridge for up to 1 week.