Nettle and feta pesto

Nettles can add something unexpected when combined with feta cheese and raspberry vinegar. The nettles will need to be picked in advance and marinated in olive oil to completely remove the stings. This pesto is delicious with roast beetroot, fresh orange and shaved marinated fennel in particular.

Serves 6 – 10 as a starter


  • 20 Nettle Heads (Best picked in spring, when young, tender and very green)
  • 100ml Olive Oil
  • 75g Flaked Almonds
  • ½ Medium Red Onion, roughly 60g (very finely diced)
  • 200g Feta (crumbled finely)
  • Fine Zest of half a Lime
  • 1tbsp Raspberry Vinegar
  • 20g Fresh Coriander Leaves


Pick the nettles the day before making the pesto. Separate all stems and cover the nettle leaves with olive oil. Soak overnight to remove the stings.

Preheat the oven to 170°C then carefully toast the almonds for six-seven minutes until just golden.

Remove the nettles from the oil and shake off any excess oil. Chop the nettles and coriander together finely. Roughly chop the toasted almonds until coarse breadcrumb consistency.

Carefully mix together all ingredients excluding the feta cheese.

Finally, slowly mix in the feta until a crumbly pesto like consistency is achieved.

Will keep for up to 5 days, refrigerated in a sealed container.