Nettle Pesto
Nettle pesto swaps the basil in the classic Italian sauce for wild stinging nettles, which give it a deep green color and an earthy, mineral flavor. A quick dunk in boiling water removes the sting, and an ice bath keeps the leaves bright. Use hazelnuts, walnuts or pine nuts depending on price and what is in the cupboard. Stir it through pasta or rub it onto meat and fish.
Instructions
Toast the nuts in a dry pan, or roast them, until they turn lightly browned and smell nutty.
Put on thick gloves before handling the raw nettles. Lower them into boiling water for 1 minute, which removes the sting and makes them safe to eat.
Lift the nettles out, drain them, and move them straight into a bowl of ice water to stop the cooking. Drain them again once they are cold.
Put the nettles, toasted nuts, garlic, olive oil, Parmesan, lemon juice and black pepper in a blender. Process until the sauce is smooth.
For a coarser, more rustic texture, pound everything together in a mortar and pestle instead of using the blender.
Make it personal.
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