Camembert pieces with nettle pesto

Camembert pieces with nettle pesto


  • 150g (5.3 oz) young nettles
  • 20g (0.7 oz) breadcrumbs
  • 50g (1.76 oz) aged parmesan
  • 20g (0.7 oz) toasted pine nuts
  • Zest of 1 lemon
  • ½ clove garlic, crushed
  • 150 – 200ml (6.76 fl oz) rapeseed oil
  • Pinch of sea salt
  • Black pepper


  • 2 free range eggs
  • 100g (3.5 oz) flour
  • 100g (3.5 oz) breadcrumbs
  • 2 packs of Le Rustique Camembert Mini Portions 240g
  • 1L sunflower oil



  1. Bring a pan of water to the boil to cook the nettles. They won’t sting you once cooked but ensure to wear gloves when picking off the stalks
  2. Transfer the nettles into the water and use a spoon to cover them all. Cook for one minute, drain and run under cold water
  3. Squeeze out the nettles and pop in a food processor with the breadcrumbs, parmesan, pine nuts, lemon zest, garlic and blitz
  4. Gently pour in the oil until you get a good consistency, season and serve in a lovely ramekin. Tip: You can keep any left overs in an air tight container and use over the next few days
  5. Whisk the eggs together and place in a flat short sided container. Season the flour and bread crumbs separately and place in containers
  6. Set up your work surface with all three containers and unwrap all the cheese pieces
  7. Pane the Le Rustique Camembert pieces one by one by covering in flour first, then eggs and then bread crumbs TIP: Use two forks to juggle the Le Rustique Camembert pieces though each stage and place on a plate when covered and ready
  8. Shallow fry the cheese in sunflower oil, keep turning until brown and crispy on each side
  9. Blot the cheese pieces on a sheet of kitchen paper to remove any excess oil and stack on a place next to your pesto ramekin and enjoy whilst warm  


Preparation time: 25 mins

Makes: 16 pieces

Nutrition: n/a


To save time, use 2 Le Rustique Camemberts 250g cut in 8 portions each