- 0,5–1dl soaked Helsinki Wildfoods' Nettle Crush (soak 2tb of nettle crush with 1/2dl water for 30–60min) OR few hand fulls of blanched fresh nettle (dip in to boiling water for 30sec)
- 1dl cashew nuts (or pine nuts/hemp seeds/sun flower seeds)
- quality extra virgin olive oil until the pesto is nice and smooth
- add nutritional yeast flakes, Helsinki Wildfoods' Fine Nettle Herb Salt and garlic
Blend all the ingredients with a blender, taste and add a bit of salt or oil if needed and enjoy. Stays good in the refrigerator for about 2–4 days.
Check out our new just add product – vegan Nettle Pesto. Just add oil and water and you'll have just the right amount of pesto you need for any occasion. No more mouldy pesto jars in the fridge! Our nettle pesto contains 53% of Finnish herbs!