Springtime Nettle Pesto!

rsz_nettle_pestoNettles are here!
These deep green stinging nettles are deeply nutritive and in abundance right now. Harvest them (using gloves!) while you can and experiment in the kitchen. I love to use nettles for pesto. I put it on steamed veggies, toast, raw vegetables, eggs or over pasta!
Here’s an easy recipe to try. I hope you enjoy it.

Recipe: Nettle Pesto

  • Prep time: 10 min
  • Total time: 10 min
  • Serves: 2 cups


  • 4 garlic cloves
  • 3/4 C pine nuts ( I often use almonds or walnuts)
  • 1/4 C olive oil
  • 1/2 tsp sea salt
  • 1 Tbs lemon juice
  • 3/4 C parmesan or asiago cheese, shredded (for a vegan version I add nutritional yeast)


  1. Put a pot of water on and when its boiling dump the fresh nettles in for just one minute.
  2. Strain well and get as much water out as possible. Add nettles to blender or food processor.
  3. Add garlic, pine nuts, olive oil, sea salt, lemon juice and cheese if you’re using it.
  4. Pulse until smooth and creamy and salt to taste. Enjoy!


How about you? What do you feel quickening in your body? What are you hoping to bud?

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