- 150g young nettle or wild garlic leaves, or a mixture (foraged - see tip)
- 50g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 garlic clove, finely chopped
- zest ½ lemon and a good few squeezes of juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g pine nuts, toasted
- 150ml rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
If you are making this pesto with nettles, first bring a large pan of water to the boil, then drop in the nettles and cook for 2 mins. Drain and run under cold water, then squeeze out as much water as possible and roughly chop them.
Put the prepared nettles and/or raw wild garlic in the small bowl of a food processor, along with the Parmesan, garlic, lemon zest and pine nuts. Blitz to a rough paste. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few good squeezes of lemon juice. Transfer the pesto to a clean jar and top with the remaining oil. Will keep for two weeks.
Barney’s foraging rulesTake a pocket guidebook, and check it before picking anything. Make sure that it is legal to forage in a public area or that you have the landowner’s permission. Use all your senses to identify the plants you are looking for; it may look similar to wild garlic but if it doesn’t smell of garlic – don’t eat it! Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked. If foraging for stinging nettles, wear gloves when picking and make sure to cook properly.