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Nettle pesto
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
Pesto
- 60 g sunflower seeds, roasted
- 2 garlic clove
- 0.5 tsp salt
- 1.5 dl olive oil
- 40 g grated Parmesan
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- 2 sealable jars, each approx. 200 ml
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.
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.
