Nettle gnudi with wild pesto
These Italian dumplings are like light balls of ricotta gnocchi, or the filling for ravioli - use freshly foraged nettles for a simple sauce
Wild garlic pesto
Makes 275g jar
Easy
Prep:
Cook:
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
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- 150g wild garlic leavesor young nettles, or a mixture (foraged – see tip)
- 50g parmesanor vegetarian alternative, finely grated
- 1 garlic clovefinely chopped
- ½ lemonzested and a few squeezes of juice
- 50g pine nutstoasted
- 150ml rapeseed oil
Nutrition: per tbsp
- kcal65
- fat7g
- saturates1g
- carbs0g
- sugars0glow
- fibre0g
- protein1g
- salt0glow
Method
step 1
Rinse and roughly chop the wild garlic leaves.
step 2
Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
step 3
Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
