Recipe for nettle pesto
8 years of pulling them up...
now I'm cooking them: long live nettles! What if the dreaded nettle became your ally in the kitchen? Every spring at La Forge de Diogne, the sworn enemy returned: the nettle. Invasive, stinging... I hated it. Until the day my neighbour Sophie whispered to me: "You know you can eat them? Picked young and prepared properly, nettles have a subtle, vegetal, almost nutty taste. Are you ready to change the way you look at this wild herb from our region?
A "BAD WEED" FULL OF GREENS
Nettles are: ✨ Rich in iron, calcium & vitamins ✨ Detoxifying, anti-inflammatory, tonic ✨ Good for the skin, hair... and even your mood!
VARIATIONS
Add a little lemon juice, Vary the oilseeds: pumpkin seeds, pine nuts... Personalise your pesto with other fresh herbs.
HOW TO EAT THEM
On toast as an aperitif With fresh pasta or gnocchi In a sandwich or wrap As a base for homemade pizza
STORAGE AND TIPS
Covered in olive oil, can be kept for around 10 days in an airtight jar in a cool place Can be frozen in portions (in an ice cube tray, for example) .