Nettle pesto

Nettle pesto

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 607 kcal
, Fat: 59 g
, Carbohydrate: 4 g
, Protein: 13 g


3 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To blanch the nettles

150 g nettle leaves
water, boiling


60 g sunflower seeds, roasted
2 garlic cloves
½ tsp salt
1 ½ dl olive oil
40 g grated Parmesan
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2 sealable jars, each approx. 200 ml

How it's done

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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.


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.

Good to know
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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