Stinging Nettle Pesto

Stinging Nettle Pesto


  • 2 cups stinging nettles, blanched and chopped (6 cups raw)
  • 1/2 cup Parmesan
  • 1/2 cup pine nuts, roasted
  • 5 large garlic cloves
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • salt and pepper, to taste


  1. Using tongs, blanche nettles for a minute or two in boiling water to neutralize the sting.
  2. Remove to a salad spinner and shake off excess water, then ball up your nettles and give one good squeeze to wring out more water.
  3. Chop nettles and add to a food processor with roasted pine nuts (or walnuts, if you prefer), grated Parmesan, garlic cloves, lemon juice, and seasoning.
  4. Pour half the olive oil in and…Whirrrr. Pour the rest of the oil in. Whir again, until your preferred consistency.

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