Nettle Pesto
8 servings
15 minutes
Nettle pesto is a unique version of the classic Italian sauce that has received a Russian interpretation thanks to the use of young nettles. This aromatic and flavorful sauce surprises with its freshness and mild spiciness, harmoniously complemented by creamy parmesan and the softness of pine nuts. Rich in vitamins and minerals, nettle transforms this pesto into not only a tasty but also a healthy dish. It pairs perfectly with pasta, grains, or salads, adding an interesting herbal note and delicate spiciness. A light lemon juice adds a refreshing tang, while olive oil brings all the ingredients together into a tender, velvety texture. This pesto is an excellent alternative to the traditional basil version, especially in spring when nettles are tender and full of nature's juices.
1
Prepare all the ingredients.
2
Wash the nettle well and dry it on paper towels.
- Young nettle: 130 g
3
Grate the parmesan.
- Parmesan (Parmigiano Reggiano): 40 g
4
Squeeze juice from the lemon.
- Lemon juice: 30 ml
5
Chop the garlic coarsely.
- Garlic: 10 g
6
Put nettle in the blender.
- Young nettle: 130 g
7
Add garlic, parmesan, pine nuts, lemon juice.
- Garlic: 10 g
- Parmesan (Parmigiano Reggiano): 40 g
- Pine nuts: 20 g
- Lemon juice: 30 ml
8
Pour olive oil.
- Olive oil: 150 ml
9
Blend until homogeneous. Taste and add salt if needed.
- Salt: to taste
10
The obtained pesto is perfect for pasta, dishes with various grains, or salads.