Garlic Mustard & Nettle Pesto Recipe
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A simple pesto recipe made from foraged edible plants, Garlic Mustard, Stinging Nettles and Dandelion
Recipe type: pesto
Serves: 2 cups
  • 1 cup Blanched Nettles
  • 3 cups Garlic Mustard Leaves
  • 1 cup Parmesan or Romano cheese, grated
  • 1 cup Extra Virgin Olive Oil
  • 1 cup Dandelion Leaves ( optional )
  • ½ lemon
  • 1 tablespoon lemon zest
  • 1 cup toasted walnuts
  • 2 medium cloves garlic
  1. Wash all greens in a salad spinner - wear gloves when handling stinging nettles.
  2. Take 2 large handfuls of nettles - wear gloves! and blanch in boiling water for 5 minutes, drain in a colander.
  3. Grate 1 cup of cheese using the large holes on a box grater, don\\\\\\\'t buy the pre-grated cheese, it tastes awful.
  4. Toast the walnuts in a fry pan on the stove, keep an eye on them, the burn easily.
  5. Place the greens, walnuts, cheese, garlic in a food processor, pour olive oil over the ingredients in the food processor.
  6. Add lemon zest and the juice from half a lemon.
  7. Turn on the food processor and watch the fun, you want the greens to become a roughly chopped paste, but not turn to mush.
  8. Serve this over pasta ( whole wheat pasta goes well with these flavors ) or in white bean soup, or on bread, its great.
Recipe by DIY Living - GardenFork.TV at