Stinging nettle pesto is perfect to forage and make without heating up the kitchen. I love it over pasta, on toast, or with crackers.
Pesto is such a great, fresh option for your pasta. No need to always stick to tomato sauce or even Alfredo. We love to serve fresh pesto over fresh Whole Wheat Pasta. You can also easily spread it on Sourdough French Bread or even crackers.
If you've got a large source of nettle yo can forage, we also throw it in Venison Nettle Soup. Make sure and dry some to save for winter for a mug of Nettle Rose Tea.
Key Ingredients
Stinging Nettle - Yup, stinging nettle. Read on as to why we love using it!
Parmesan - Grab a hard cheese, whether Parmesan or another type you have on hand.
Nuts - While pine nuts might be considered classic, we also have used walnuts or cashews.
Olive Oil - Bring it all together!
How to Make Backyard Pesto
***See recipe card below for precise measurements and instructions.***
Step 1: Give nuts a rough chop and set aside.
Step 2: Process nettle until finely chopped, but don't let it turn into a paste.
Step 3: Add nuts and all remaining ingredients.
Step 4: Process until smooth, adding more oil as desired.
FAQs
For our family, it is. Always be aware of the potential medicinal properties of any plant you wish to consume - as well as how it was grown. Stick to known areas that aren't using pesticides. If you aren't familiar with plants and foraging them to consume, make sure and consult someone who is. Nettle isn't necessarily something you'd want to have while pregnant, for example.
Because we are processing it and chopping it up, you will most likely crush all the stinging hairs before eating. We don't have trouble, but it's something to be aware of. You don't want to eat a fresh leaf without doing anything to it, but crushing it is generally regarded as "deactivating" it. That way you still get the benefits of the raw plant.
Pesto is a great way to preserve fresh herbs. You can just make plops on parchment on a sheet pan and freeze them, then add to a bag once frozen. Ice cube trays also work well for long term storage, plus you can easily thaw just the portion you need. A sealed jar will keep in the fridge up to a week.
Photos by Dante from Shire by the Sea
More Foraging Recipes
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Stinging Nettle Pesto
Ingredients
- 6 cups fresh loosely gathered nettle leaves tops are always preferable*
- 1 cup walnuts pine nuts, or cashews
- 1 cup grated Parmesan cheese or any hard cheese)
- 6 - 8 cloves garlic
- ½ - 1 cup olive oil depending on how fluid you want it
- 1 teaspoon salt
Instructions
- Gather your stinging nettle fresh if possible, immediately before using. Use scissors and cut the tops or freshest leaves into a strainer or basket. Gloves are only necessary if you’re afraid to get “stung.”
- Add nuts to the food processor and chop up into small pieces. Remove and set aside.
- Add nettle to food processor and chop it up until the nettle is moist and thoroughly chopped but not pasty
- Drizzle ½ cup oil, sprinkle salt, add garlic cloves, nuts, and cheese into the food processor with the nettle. Turn on high until a nice thick paste is made in approximately 1-2 minutes. If it’s too thick at this point you can add more oil, about ¼ cup more or less.
- Have a taste. If it needs more salt or another drizzle of oil, or more garlic, add and turn on again for another minute.
- Scrape into a serving bowl, or jar. Best fresh with a ready steaming hot pasta or with bread and cheese.
Notes
- *If using dried nettle, add a few tablespoons of water to the food processor and blend for 10-20 seconds. Use more water if necessary.
- Refrigerate any unused portions in a jar with a lid for up to a week.
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