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Nettle pesto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 607
  • Fat about 59g
  • Carbohydrates about 4g
  • Protein about 13g
This is needed
This is needed for 3 dl
To blanch the nettles
  • 150 g nettle leaves
  • water, boiling
  • 60 g sunflower seeds, roasted
  • 2 garlic clove
  • 0.5 tsp salt
  • 1.5 dl olive oil
  • 40 g grated Parmesan
  • 2 sealable jars, each approx. 200 ml
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And that's how it's done
And that's 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.
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.

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