50gramsraw seeds or nutslike sunflower seeds or walnuts
1-2clovesgarlic
½teaspoonsea salt
½teaspoonblack pepper
Zest and juice of a lemonabout 3 tablespoons juice
3tablespoonsolive oil
Instructions
Wash the nettle to remove any grit. Bring a pot of water to a boil, and once boiling, place the nettle into the water. Stir to wilt and then remove immediately. Strain the nettle and rinse immediately with cold water. Squeeze or press to remove any excess water.
50 grams stinging nettle
While the water is coming to a boil, toast the seeds or nuts in a dry pan over medium heat until golden. Watch carefully to prevent burning. They can be left raw if preferred.
50 grams raw seeds or nuts
Add the blanched nettle, seeds or nuts, garlic, salt, pepper, lemon zest, and lemon juice to a small food processor or blending container (if using an immersion blender).
1-2 cloves garlic, ½ teaspoon sea salt, ½ teaspoon black pepper, Zest and juice of a lemon
Blend until combined and the nettle has broken down. It shouldn't be completely smooth and there will be some seed or nut pieces visible.
Add the oil in a slow stream while blending until the oil is fully incorporated. Taste for seasoning and serve immediately or refrigerate for up to five days. Nettle pesto freezes well.