A nettle Dip/spread
My nettle pesto is a product that took me a long time to get excited about even though for many years i have made a variety of dishes utlising the ubiquitous green weed…It is then, here and now, that i attempt once again to create something unique and tasty…
For all the recipes out there, all of which are very similar, i wanted something that would stand out, with real punch….
Nettles can taste a little earthy and cotton wooly if processed incorrectly.
200g Nettle tops
100g sunflower seeds
6 cloves roasted garlic
2 tbl sp soy sauce
200ml cold pressed rapeseed oil
salt
pepper
1 tblsp fish sauce
lemon juice
Method
1. Firstly bring oven upto temperature 200 degrees and roast off a whole bulb of garlic, this should take about 10mins.
2.Bring a pot of salted water to the boil and plunge in your nettles to blanch for a few mins. Refresh immediately in cold water. Squeeze out all excess water and place in food processor.
3. In a dry frying pan toast off the 100g sunflower seeds until nicely brown, pour into food processor with cooked nettles.
4. Now begin to whizz the nettles & seeds, at the same time drizzling in the cold pressed rapeseed oil until a goodly looking soft puree appears. Check for seasoning and add fish sauce (optional) and lemon or lime juice and cracked black pepper.