Nettle and Pistachio Pesto
8 servings
30 minutes
Nettle and pistachio pesto is an amazing blend of Russian traditions and Mediterranean flavors. This is an original interpretation of the classic sauce, where tender young nettle replaces basil, adding a light spiciness and freshness. Pistachios bring a creamy texture and nutty undertone, while lime adds a citrus sparkle. The taste is rich and multifaceted—from salty parmesan to silky olive oil and a hint of garlic spice. The serving of this pesto is versatile: it perfectly complements pasta, fresh bread, vegetables, or meat dishes. This sauce is for those seeking unconventional flavor solutions and appreciating the balance between rich texture and fresh notes of nature.
1
Place the pistachios on a baking sheet and roast in the oven for 15-20 minutes at 180 degrees.
- Pistachios: 80 g
2
Garlic should be peeled and chopped coarsely. Cheese should be grated.
- Garlic: 2 cloves
- Parmesan (Parmigiano Reggiano): 80 g
3
Wash the lime, grate the zest, squeeze juice from half.
- Lime zest: 1 piece
- Lime juice: 0.5 piece
4
Carefully separate the nettle leaves from the stems and rinse under cold water. It's better to use gloves and kitchen scissors for this procedure.
- Young nettle: 100 g
5
Put a large pot of water on the fire and bring it to a boil. Add nettle to the water for 60 seconds.
- Young nettle: 100 g
6
Use tongs to pick nettles and rinse them in cold water.
- Young nettle: 100 g
7
Chop the nettle coarsely.
- Young nettle: 100 g
8
Chop all ingredients in a blender: nettle, lime juice and zest, pistachios, garlic, cheese, olive oil, salt and pepper.
- Young nettle: 100 g
- Lime juice: 0.5 piece
- Lime zest: 1 piece
- Pistachios: 80 g
- Garlic: 2 cloves
- Parmesan (Parmigiano Reggiano): 80 g
- Olive oil: 100 ml
- Ground black pepper: to taste
- Salt: to taste
