My current quote: “GREEN GREEN GREEN – nothing is as fresh as green!”

At the moment I am really enjoying green food and taking lots of pictures. To satisfy my hunger for green – I decided to make a green asparagus pesto with a little extra spoil: spinach and nettles.

Almost every day I try to make little trips with my baby girl so we both get a lot of fresh air and explore nature. From one of our walks I collected some nettles – they sting so be careful while picking – lucky me I always carry around some cloth diapers.

Cooked green asparagus loose easily their color – so be sure to rinse off with cold water to save the bright green! Also be careful with the olive oil – blending olive oil at high speed gives your pesto a bitter flavor – so stir in the oil at the end! Pesto can be used for almost everything – pasta, risotto, salad dressings, soups – or just butter your bread with some green asparagus pesto!



  • 400g green asparagus
  • 1 Tablespoon butter
  • 1 Tablespoon brown sugar
  • pinch of salt
  • 40g Parmesan cheese
  • 60g spinach
  • 20g nettles
  • 2 Tablespoons white balsamic vinegar
  • 3 garlic cloves
  • 200ml extra virgin olive oil
  • sea salt


  • Start cooking the green asparagus in a big pot filled with water, butter, sugar and salt. Let it cook for about 5 minutes.
  • Rinse off with cold water – and cut in small pieces. Put the tins to the side – you can use them to decorate every meal.
  • Place the parmesan, spinach, nettle, vinegar and gloves in the blender and whizz until it gets a creamy substance. Sometimes it’s necessary to add a cup of water to keep it running – depending on the power of your blender!
  • Add the olive oil and mix it all together by hand.
  • Spoon the pesto into a clean jar and store in the fridge for a couple of days.





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