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Nettle has a unique and delicious flavour. Popular recipes include soups, risotto, and various flamiche recipes. We decided to bring nettles to the fore with this delicious forager's pesto. This recipe concentrates the taste of the dark green fleshy leaves with the rustic flavour of toasted hazelnuts, a bit of chilli heat, and the richness of good olive oil. You could use this forager’s nettle pesto as a base and build it up with flavours of your own, for example, basil, Kalamata olives, or pistachio nuts. This is excellent with feta cheese, on toast (or bruschetta), with roast vegetables (including jacket potato), or just mixed into hot pasta.
Ingredients
Method
Storage: The pesto will keep in the fridge for a month, best to top the pesto with a thin layer of olive oil and store in a sterilized, lidded, and labelled jar.
For more tips on foraging, read Christopher's foraging basis or come along on one of his foraging courses.
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