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Pesto is a very popular sauce created several centuries ago and considered one of the culinary traditions of Genoese cuisine. Originally, it was made from young basil shoots, but today other leafy greens are widely used as well: parsley, oregano, dill, and more.
A fresh spring variation of this sauce is made with nettle. This pesto turns out quite unique, yet aromatic, flavorful, and highly nutritious. The addition of camelina oil gives it a smoother texture and significantly boosts its health benefits.
Cold-pressed camelina oil, extracted from camelina seeds, contains a rich complex of unsaturated fatty acids (omega-3, -6, and -9), which play an important role in lipid metabolism and help maintain skin hydration. It is also high in vitamin E — one of the most powerful antioxidants that protects the body from the harmful effects of free radicals. In addition, camelina oil has a higher magnesium content than most other oils. This mineral is essential for the proper functioning of the central nervous system and brain and helps prevent cramps and muscle spasms.
CraftOil offers artisanal, «live» camelina oil produced on the day of order from eco-friendly, certified camelina seeds. The oil is cold-pressed using our own equipment, immediately bottled in dark glass containers, vacuum-sealed, and tightly closed using specialized machinery. We ship worldwide and guarantee freshness, natural quality and premium-grade products.
Ingredients (Serves 2)
For prepare you will need:
- 30–40 g young nettle leaves (preferably without stems);
- 10 g Parmesan cheese;
- 1–2 walnut kernels (can be substituted with peanuts or pine nuts);
- 1 large garlic clove;
- 1 tbsp lemon juice;
- 1 tsp salt;
- 2 tbsp camelina oil;
Step-by-step instructions
Prepare all ingredients. Wash the nettle thoroughly and pat dry with a kitchen towel. Peel and rinse the garlic, then crush it using a garlic press or finely chop it. Crush the nuts in a mortar. Grate the Parmesan cheese using a fine or medium grater.
Place all prepared ingredients into a blender and blend for 2–3 minutes on medium speed until smooth and creamy. Transfer the mixture to a bowl, add salt, freshly squeezed lemon juice, and camelina oil.
Mix well, cover tightly, and refrigerate for 30–40 minutes to let the flavors develop.
Serve chilled. This pesto pairs perfectly with potato dishes, as well as baked or stewed vegetables. It can also be used as a sandwich spread or added to sandwiches for extra flavor.
Notes & Variations:
Add a bit of fresh sorrel for a pleasant tangy taste. For a more intense, spicy flavor, substitute camelina oil with cumin oil or mustard oil. A wide selection of oils and nuts is always available for order from CraftOil.
