Prep 10 min
Cook 5 min
Makes 250g
• VEGAN• DAIRY FREE• GLUTEN FREE Ingredients
1 large handful young nettle leaves (about 10g)40g pine nuts, toasted3 garlic cloves, peeled40g grated parmesan (vegan parmesan also works well)65ml extra-virgin olive oil Salt and pepper
For me, foraging is not just about collecting ingredients, it’s escapism: a walk in the woods with my wicker basket and my adored wolfdog. This is my happy place. I often get asked where to start, and the answer is simple: start with the plants you already recognise. You’ll be pleasantly surprised to find how many edibles you are able to identify: daisies, dandelions, nettles, violets, berries, sorrel, wild alliums … the list is endless. I have used nettles in soups, deep-fried, in pasta, in cakes and in breads.…
