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Nettle pesto with spaghetti

🌱 Nettle Pesto

A wild twist on classic pesto, made with young nettle leaves, garlic, nuts, and olive oil. Delicious with pasta, bread, or as a dip.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 1 small jar (200ml)
Course: Condiment, Dips, Sauce
Cuisine: International, Italian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g Fresh young nettle leaves wear gloves
  • 50 g Nuts pine nuts, walnuts, or sunflower seeds
  • 1-2 cloves Garlic
  • 50 g Grated Parmesan cheese or vegan alternative
  • 100 ml Olive oil
  • 1/2 Lemon juice
  • Salt & black pepper to taste

Equipment

  • 1 Saucepan
  • 1 Colander
  • 1 Blender or food processor
  • 1 Jar with lid

Method
 

  1. Bring a pot of water to boil. Wearing gloves, add the nettle leaves and blanch for 1–2 minutes. Drain and rinse under cold water.
  2. Squeeze out excess water and roughly chop the nettles.
  3. In a blender or food processor, combine nettles, nuts, garlic, Parmesan, and lemon juice.
  4. Pulse while drizzling in olive oil until smooth. Season with salt and pepper.
  5. Transfer to a clean jar, cover with a thin layer of olive oil, and store in the fridge for up to 1 week.

Notes

⚠️ Safety: Nettles must always be blanched before eating raw-style dishes like pesto, to remove their sting.
💡 Tip: Use on pasta, spread on bread, or swirl into soups. For vegan pesto, replace Parmesan with nutritional yeast.