- wo big handfuls of Three-cornered leek
- A big handful of nettle leaves
- 50-100ml olive oil
- 100g nuts of choice
- Grated hard cheese (make vegan by adding a little brewers yeast, vegan cheese and increasing nuts)
- Salt & pepper to taste
Toast the nuts in a dry frying pan or oven for 5 minutes. Remove from heat and allow to cool a little
First chop & blend the nettles really small - to get rid of the stings. Chop the rest of the herbs roughly and throw them in the blender along with the cheese, salt and pepper and half the nuts. Add a good glug of the oil (about half of it). Pulse until roughly blended.
Add the rest of the nuts and pulse a few more times to leave the pesto with some crunch. If the pesto looks dry, add more oil. Spoon into sterilised glass jars and cover with a layer of oil. Every time you use some of the pesto cover with another layer of oil to keep the air out. Store in the fridge and it should last a couple of weeks this way. It freezes well so you could make a huge batch to have throughout the year.
Hey Pesto! Serve on pasta, crackers...