Baked potatoes with nettle pesto
Pesto, as you know, can be made from any greens. Why not try young wild greens? You can add sour or gout to nettle - it will be even tastier!
Ingredients
Servings 6- 12 medium baked potatoes
- ghee
- salt
- For pesto:
- 200 g young nettle leaves
- 50 g dill
- 1 clove of garlic
- 50 g Adyghe cheese or fatty cottage cheese
- 50 g shelled roasted sunflower seeds
- unrefined sunflower oil
- salt, freshly ground black pepper
Cooking
Step 1
Preheat oven to 200°C. Wash potatoes with a brush, cut in half or quarters, place on a baking sheet. Drizzle with melted butter, season with salt and bake until tender, about 35 minutes.
Step 2
For the pesto, remove the stems from the nettles and place in a glass of an immersion blender. Add finely chopped dill and garlic, salt, grind into a paste.
Step 3
Gradually add the seeds and add oil until you get a not very thick pesto. Add cheese and pepper, beat again. Pour over potatoes and serve.