Nettle & Walnut Spread
Ingredients
150g toasted walnuts
3–4 large handfuls of young stinging nettles (tops only)
1 large leek, roughly chopped
A generous handful of fresh coriander (cilantro)
4–5 tablespoons olive oil
2 cloves garlic, peeled
1½ tablespoons apple cider vinegar
¾–1 teaspoon dried chilli flakes (adjust to taste)
1 teaspoon ground cumin
Salt to taste
Method
Watch Tutorial VideoStart by harvesting your nettles, wearing gloves and picking only the young, tender tops. Give them a quick rinse if needed.
Roughly chop the nettles and the leek, then gently sauté them in a little olive oil over a medium heat until softened and wilted.
Transfer everything to a blender or food processor. Add the walnuts, fresh coriander, garlic, apple cider vinegar, chilli flakes, cumin, and a good pinch of salt. Blend until you get a chunky paste, adding a little more olive oil if needed to loosen it.
Taste and adjust as you go — a bit more salt, vinegar, or chilli depending on what you like.
