Article 18 March 2021

Recipe of the Week: Nettle Pesto

Have you ever gone foraging? Now’s your chance! Why not try picking some nettles. They are best when very tender, so they are perfect for spring when the nettles are just coming up. Pick the young leaves from the tips. It’s best to use rubber gloves or pinch the leaves hard, so you don’t get stung!

This pesto is a tasty alternative to the Italian classic and can be used in pasta, salad dressings and many other meals!

Prep: 20 minutes

INGREDIENTSMETHOD
Pinenuts 70g
Nettles 330g
Parmesan grated 80g
Salt 1tsp
Olive oil 120ml
1. Place the pinenuts in a dry pan over a medium heat; cook and stir until toasted for around 3 to 4 minutes.
2. Bring a pot of water to a boil. Wearing gloves, add nettles to boiling water; cook until nettles are tender but still maintain the bright green colour, about 2 minutes. Immediately transfer to a colander and run under cold water to stop the cooking process. Let the nettles cool and drain.
3. Place the nettles in a clean kitchen cloth and squeeze out any excess water from the leaves.
4. Combine the nettles, pinenuts, parmesan cheese and salt in a food processor fitted with a puree blade. Pulse a few times before turning the processor on. Stream olive oil through the feeding tube while the processor is running until pesto is smooth.
5. Use in pasta, sauces or as a dip.

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