My Spring Nettle Pesto Recipe You'll Love!
In general, we don't really like nettles.
They sting and tend to invade the garden.
But did you know that these wild plants are edible?
Yep, the basil pesto is delicious. In addition, it has the merit of being original!
So, why not take a stroll on these beautiful spring days to bring back something to make a tasty nettle pesto?
Do not worry. It's super easy to do. I will explain how to prepare it.
Ingredients
- 3 tablespoons of oil (olive or walnut)
- 2 coarsely chopped garlic cloves
- the juice of a lemon
- a pinch of salt and a pinch of pepper
- a small handful of coarsely crushed hazelnuts
- About 50 to 60 g of nettle leaves picked in the forest
How to do
1. Take a good pair of gloves.
2. Choose the 4 youngest leaves at the top of the plant. They are the richest in vitamins and minerals.
3. Wash the nettle leaves in lukewarm water and vinegar.
4. Wring them out.
5. In a blender, combine everything (except the hazelnuts).
6. Place the mixture in a bowl.
7. Add to it by mixing the pulverized hazelnuts.
Results
There you go, it's over! Your nettle pesto is already ready :-)
Quick and easy to do, right?
All you have to do is choose how to taste this delicious pesto: on toast of wholemeal bread, as a dip with raw vegetables, as a side dish for pasta, as a pizza.
To choose according to taste!
Bonus tips
To make a good pesto, there is therefore no point in having good fresh basil. Any vegetable base can do the trick.
It's up to you to experiment! And don't think that your Italian friends will deny you, because they do the same. Spinach pesto is also known as basil pesto among them.
I like to vary the pleasures and I appreciate just as much a pesto with radish tops, spinach, violet leaves, wild garlic or even ground ivy or cardamine flowers.
The hazelnuts are mainly used to give a crunchy texture to the pesto. They can very well be replaced by pine nuts, sunflower seeds, walnuts or almonds.
Depending on my mood, I also sometimes addgrated parmesan, parsley, orange juice or any other ingredient that has the misfortune of ending up in my hands.
Nettle pesto tends to turn black (oxidize) very quickly if not consumed directly after preparation.
To keep it for several days, I cover it with a layer of olive oil and place it in my refrigerator between 2 ° and 4 °.
The benefits of nettle are well known so I no longer deprive myself to pick them. Yes of course, it stings. But once you have a good pair of gloves for the most sensitive, nettle is in the bag!
This nettle pesto is, along with nettle butter, one of my favorite aperitif preparations and it is very easy to prepare.
Savings made
Nettle, there are plenty of them in nature.
It is THE easiest edible wild plant to recognize because ... it stings. Ouch! It is at least easier to find in the middle of nature than basil.
Basil pesto in supermarkets can be found between 10 and 20 € per kilo. With freshly picked nettle, you'll stock up on vitamins for less than € 4 per kilo (accompanying ingredients included), or at least € 8 savings.
So when the sun comes out, I take the opportunity to go and glean some edible wild plants in my favorite forests that I can then cook for the greatest pleasure of my taste buds.
Enjoy your lunch !
Your turn...
So, this recipe tempts you? If you have already cooked nettle, do not hesitate to come and share your recipes in the comments. We can't wait to hear from you!
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Also to discover:
Nettle Purin: Recipe and Uses Your Vegetable Garden Will Love.
Grandmother's Remedy To Relieve Nettle Bites.
