Prep time:

Cooking time:

Total time:

Serves: 4

150g Young Nettle Tops

1tbsp Water

50g Parmesan, grated

2 Garlic Cloves

50g Cashew Nuts

Grated Rind of 1 Lemon

150ml Extra Virgin Olive Oil

A Generous Grating of Nutmeg

Blitzed together in less than five minutes, this cheat’s pesto uses cashews instead of pine nuts as a cheaper, easier-to-get-hold-of substitute. I promise no one will know the difference.

  1. Wilt the nettle tops in a saucepan with 1tbsp water.
  2. Blitz the wilted nettle tops in a food processor with the grated Parmesan, garlic cloves, cashew nuts, lemon rind, extra virgin olive oil and nutmeg.
  3. Taste your emerald blend and add any extra oil, salt or pepper you think it needs.
  4. Slather the pesto over slices of crusty white bread, top with cooked chicken pieces, add Parmesan shavings and drizzle with olive oil for the ultimate spring treat.

  • words:
  • pictures: Jason Ingram

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.