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😋 An original Pesto for a change
Those who know me will know that I have a passion for pasta with basil pesto, the traditional Pesto Alla Genovese. When I had hyperphagia (if you want to know more about my history, I talk about it in detail here), I ate kilos and kilos.
A pasta dish is quick, simple and practical when you don't have the time or don't know what to do. But it's also nice to be able to vary the pleasures and have a bit of a change. In fact, that's how I managed to get by: by discovering new flavors and a wide variety of pleasures. What could be better than this nettle pesto?
I promise, if nettles sting your skin, they don't sting your mouth! In fact, it's the nettle hairs that are stinging when they come into contact with the skin. And these are very fragile: they break as soon as they are crushed or mixed. That's why nettle doesn't sting when you eat it, and why it's a real treat you wouldn't want to miss!
🤔 Where to use this nettle pesto?
The best thing about this nettle pesto is that it can be used in so many different recipes:
- In pasta, like this vegetarian lasagna with cheeses and vegetables.
- With savory brioches (on top or inside): this focaccia or this Babka with Pesto, Cheddar and Mozzarella.
- In rice.
- In puff pastries.
- On toast or in croque monsieur, like this one with with Parma ham, cheese and pesto.
- In oeufs cocotte - which are French delicious eggs.
- In savory tarts, like this one this one with mozzarella, tomatoes, eggplant and zucchini or this amazing zucchini and burrata tart.
- On pizzas, like this one this one with pesto, mushrooms and goat cheese.
- In samosas - these with pesto, sun-dried tomatoes, goat cheese and black olives are incredible!
💙 Why you'll love this recipe
- This is an original pesto recipe, a change from classic pestos to spice up your recipes.
- It can be kept for quite a long time
- It's super simple and can be used in many recipes, not just pasta.
✅ A recipe suitable for gluten intolerant/allergic people
If you're allergic to gluten, Parmesan is one of the cheeses you can eat.
There is no gluten in the ingredients of this recipe, just be careful with the salt as some may contain it.
🐹 Are there any vegan alternatives?
If you'd like to make this recipe vegan, nothing could be simpler: simply replace the Parmesan cheese with a vegan Parmesan, of which there are plenty in specialist shops or on the Internet.
🧀 What ingredients do you need?
Here are the ingredients you'll need to prepare this recipe. Quantities can be found in the recipe card at the end of this article.
- Nettles: they grow in many woods, in meadows, near houses and sometimes even in gardens. Don't pick your nettles too far in advance, as they won't keep for long. And be careful when you pick it: wear gloves or you risk getting stung! If this is the case, a few drops of wine vinegar will neutralize its stinging power. Nettle has many virtues, as it is detoxifying, anti-anemic and anti-inflammatory.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Olive oil
- Parmesan cheese
- Pine nuts: you can also replace them with almonds, walnut kernels, hazelnuts, Macadamia nuts, etc....
- Two large lemons
😇 Storage
You can keep this Pesto for at least a week, covering it with olive oil each time you use it, to protect it from oxidation.
If you've made too much, don't hesitate to freeze it!
If you make this nettle pesto, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best nettle pesto
Ingredients
- 1 ¼ cups nettle leaves
- 2 garlic cloves
- 20 tablespoons olive oil
- 2 lemons
- ½ cup Parmesan cheese freshly grated
- ¼ cup pine nuts
- Salt to taste
- Black pepper to taste
Instructions
- Start by washing the nettle leaves under cold running water and cutting off the bottom, hard part of the stem.
- Place the leaves, half the olive oil, Parmesan cheese, pine nuts, lemon juice, salt and pepper in a blender.
- Blend and gradually add the rest of the olive oil until you have a paste.
- Use the pesto straight away, or place it in a jar, covered with olive oil. And each time you use it, add a little more olive oil to cover the Pesto, so that it keeps well.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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