An elegant and beautiful dish, destined to impress.
Bring a pot of salty water to the boil and dunk the nettle leaves in.
Cook for just about a minute and then scoop the leaves out and transfer them to a bowl of iced water. Once the leaves have cooled, drain them off, wrap them up in a tea towel and give them a really good squeeze to get out any excess moisture.
Transfer the leaves to a mortar and pestle along with the peeled garlic cloves, macadamias and parmesan then pound until smooth.
Gradually pour in the olive oil. Give the pesto a quick taste, adjust the seasonings to your liking, then transfer it to a container and pour over a little more oil.
Cook the eggs in a large pan of boiling water for 10 minutes until they are hard boiled, cool slightly, peel and cut into wedges.
Pick the weed leaves that you've found and combine them in a mixing bowl. Arrange the eggs and salad leaves onto serving plates.
Dot the pesto over and around the salad. Serve straight away.
This recipe can be found in the River Cottage Australia cookbook
Trending This Week