This pesto recipe is a wonderful way to incorporate nettles into your diet, whether you’re a seasoned forager or a first-timer. Nettle pesto is versatile, vibrant, and full of flavor. You can use it as a pasta sauce, a spread on sandwiches, or even as a topping for grilled vegetables or meats.

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Nettle Pesto Recipe

Ingredients

  • 2 Cups Fresh nettle leaves (young and tender are best)
  • 1/2 Cup Nuts (pine nuts, walnuts, or almonds work great)
  • 1/2 Cup Grated Parmesan cheese (or a dairy-free alternative)
  • 2 Cloves Garlic, minced
  • 1/2 Cup Olive oil
  • 1 Tbsp Lemon juice (optional, but adds a nice zing)
  • Salt and pepper to taste

Instructions

  1. Prepare the Nettles: First, you need to blanch the nettle leaves to remove the sting. Bring a pot of water to a boil, and carefully drop the nettles in for about 1-2 minutes. You’ll notice that the leaves will lose their sting and turn a darker green. After blanching, immediately transfer the nettles into a bowl of ice water to stop the cooking process.

  2. Dry the Nettles: Once cooled, gently squeeze out any excess water from the nettles. You can pat them dry with a towel if necessary.

  3. Blend the Ingredients: In a food processor, combine the nettles, garlic, nuts, and Parmesan. Pulse a few times until the mixture begins to break down into a rough paste.

  4. Add Olive Oil: Slowly drizzle in the olive oil while the processor is running to create a smooth, creamy consistency. If you'd like your pesto a little thinner, feel free to add more olive oil, a tablespoon at a time.

  5. Season: Add the lemon juice, salt, and pepper to taste. Blend again until fully combined.

  6. Serve: Transfer the pesto to a jar or container and refrigerate. This pesto can be stored for about 1 week in the fridge. You can serve it on pasta, spread it on toasted bread, or even drizzle it over roasted vegetables.

Enjoy!