Have you ever met anyone that doesn’t like pesto? I don’t think I ever have. Pesto just goes with everything. It also tastes especially good when it’s made from wild nettles and has been recently foraged.

I love this pesto on plain lentil pasta, spread over kefir labneh, as an extra dip at a party or spooned onto fermented tomatoes on top of a sourdough pancake (almost like a mini pizza).

Nettle pesto is an easy one whip up, has all the medicinal benefits of the foraged nettle leaves and has that satisfying feeling of knowing you’ve picked the ingredients yourself.

It makes a great dip for a dinner party, spread over kefir labneh always seems to be a crowd pleaser. The flavours melt into each other and it adds an extra pretty dish to a summery table setting.

A RECIPE FOR NETTLE PESTO

INGREDIENTS:

• 3 garlic cloves (fermented garlic is a nice addition if you have it)
• 2 tbsp of pine nuts, walnuts or sunflower seeds
• 2 tbsp nutritional yeast
• 1 handful of basil leaves
• juice of half a lemon
• 2 big handfuls of nettles
• 230ml olive oil
• Pinch of sea salt

METHOD:

1. Bring a big pan of water to the boil and blanch the nettle leaves for a minute to remove their sting.
2. Drain the nettles, squeezing them to remove as much liquid as possible.
3. Place half the olive oil and all the other ingredients in a food processor and blend until smooth ~ adding extra olive oil in small amounts until you are happy with the consistency and flavour.
4. Eat straight out the jar, or use as a dip, sauce or spread :~)