Nettle pesto

Name: Nettle pesto
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 60 g sunflower seeds; 40 g grated Parmesan; 150 g nettle leaves; 2 garlic cloves; 1 ½ dl olive oil; ½ tsp salt

salad

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free, Low Carb

475 Likes

Ingredients

for 3 dl

To blanch the nettles
150 g	nettle leaves
	water, boiling

Pesto
60 g	sunflower seeds, roasted
2	garlic cloves
½ tsp	salt
1 ½ dl	olive oil
40 g	grated Parmesan

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.

Show complete recipe