Wild Garlic Pesto with Nettle

Ingredients

• 40 g shelled almonds
• 50 g wild garlic
• 50 g young nettles
• 120 ml olive oil
• 2 tbsp freshly grated Parmesan
• 2 tbsp crème fraîche
• Salt
• 1 tsp lemon juice
• black pepper (freshly ground)

Instructions

1. 1.

   Roast the almonds in a pan until golden brown. Remove and let cool.

2. 2.

   Rinse the wild garlic and nettles, shake dry, pluck from stems and roughly chop. Blend with the almonds and a splash of oil, gradually adding the remaining olive oil until the pesto reaches a creamy consistency. Stir in Parmesan and crème fraîche, then season with salt, lemon juice, and pepper.