Along with a squabbling sister and having to eat tongue, stinging nettles were one of the pest of my early years. These fast growing herbacoes plants lined country roads waiting for false moves on the bicycle; they overran paths to favorite ditches and they always new when I was putting my shorts on. With their
- 40 Nettle tops (steamed)
- 8 bulbs of wild garlic (ideally pickled)
- 1 handful of wild garlic leaves
- A handful of grated parmesan
- a healthy slug of olive oil
- Salt to tatse
- Juice of half a lemon
1. Steam the nettles in a colander over some boiling water.
2. Once your nettles have been steamed for about 5 minutes chop them and all the other ingredients and mix together in a deep bowl an add us much or as little oil as you desire.
3. Wether you enjoy your pesto mixed into pasta, mopped up with home made flat bread or simple enjoyed on a cracker or crust of bread, this vitamin packed pesto will take the sting out of expensive supermarket alternatives.