Nettle and pistachio pesto

Ingredients

• young nettle 100 g
• Parmesan 80 g
• pistachio 80 g
• lime juice 1/2 pc.
• lime peel 1 pc.
• olive oil 100 ml
• ground black pepper 1 pinch(s)
• salt 1 pinch(s)
• garlic 2 pcs.

Cooking

Step 1

Put the pistachios on a baking sheet, bake in the oven for 15-20 minutes. at a temperature of 180 degrees.

Step 2

2 cloves of garlic should be peeled and coarsely chopped. Rub the cheese.

Step 3

Wash the lime, grate the zest, squeeze the juice from the halves.

Step 4

Carefully separate the nettle leaves from the twigs, rinse under cold water. For this procedure, it is better to use gloves and kitchen scissors.

Step 5

Put a large pot of water on the fire, bring to a boil. Soak nettles in water for 60 seconds. Remove nettles with tongs and rinse in ice water. Coarsely chop the nettle.

Step 6

Grind all the ingredients in a blender: nettle, lime juice and zest, pistachios, garlic, cheese, olive oil, salt and pepper.