Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
To blanch the nettles
Pesto
Utensils
2 sealable jars, each approx. 200 ml
How it's done
To blanch the nettles
Blanch the nettle leaves for approx. 30 secs., remove with a slotted spoon, briefly dip in ice-cold water, drain, pat dry.
Pesto
Puree the nettles, sunflower seeds, garlic, salt and half of the oil in a food processor. Stir in the remainder of the oil and cheese. Transfer the pesto to clean jars, cover with a little oil and seal tightly.
| Note: | Only pick young leaves and shoots (March - June). Wear gloves when picking as the plant is covered in “hairs” that act like needles when they come into contact with the skin and can cause an unpleasant burning sensation. |
|---|---|
| Shelf life: | Refrigerate in an airtight container for approx. 3 weeks. Once opened, consume the pesto quickly. |
| Tip: | Use the pesto with pasta, as a spread on crostini or mixed into hummus. |
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