METTÄ Fresh Nettle Pesto
Foraging is the activity of finding, gathering and harvesting wild foods – for free. It’s a great way to stay active and spend time outdoors connecting with nature and learning more about where your food comes from.
We truly believe wild-foods and foraging are making a comeback and we have a recipe that will inspire you to collect some fresh nettles and serve this lovely dish for your guests the next time you throw a dinner party.
This Nettle pesto is tasty and vegan. It goes perfectly with pasta, salads and in combination with fresh bread, makes a great starter.
|1 cup of blanched fresh Nettle (dip into boiling water for 30sec)|
|1 cup of fresh chopped young Ground Elder leaves if you’re into foraging (or your favourite fresh herbs)|
|70g cashew nuts (or pine nuts/hulled hemp seeds/sunflower seeds)|
|A splash or two of quality extra virgin olive oil until the pesto is nice and smooth|
|1 heaped tbsp nutritional yeast flakes|
|METTÄ Nettle Salt|
|1 small clove of garlic|
- Blend all ingredients in a blender.
- Taste and add a bit of Nettle salt or oil if needed and enjoy.
This pesto stays good in the fridge for about 2 to 4 days. Check out our dry mix product – vegan Nettle Pesto. Just add oil and water and you’ll have just the right amount of pesto you need for any occasion. No more mouldy pesto jars in the fridge.
Image and recipe provided by: Mettä Nordic.