Stinging Nettle Pesto

Justin All Recipes, FAVORITE SPRING RECIPES, Nettle Recipes, Pasta & Pasta Sauce Recipes, Pine Nut Recipes, Produce Recipes, Wild Produce Recipes 3 Comments

Stinging Nettle Pesto

Makes 6 Servings

When my wife tells me something is particularly healthy for her (nettles are apparently very healthy for women), you know that I am going to cook it for her … especially when it tastes this good. She isn’t into cheese, so I subbed the parmigiano reggiano with some lemon and then some extra flor de sal to finish it.




Get a pot of boiling salted water going. Add the nettles and boil for about 90 seconds. Drain in a colander. (Caution: do not handle raw nettles with your bare hands because when they are uncooked they have a sting … cooking destroys the stinging agent).

Run cold water over the nettles and then squeeze most of the water out of them with your hands.

Next, put the nettles in a food processor or blender and add minced garlic, pine nuts, salt, pepper, a 1/2 cup of olive oil and lemon juice (or parmesan cheese). Process or blend until you get the consistency you want. If it is too dry, just keep adding olive oil until you get a nice sauce.

After you have a nice sauce, adjust your seasoning depending on your taste. Some people like it garlicky. Some like it salty or sour.

Finally…boil some pasta and toss it with the pesto. Or, you can embellish it with toasted pine nuts and caramelized onions. Sauteed kale works well too.

If you have left over nettles, you can make another batch or you can make some stinging nettle tea.
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