Stinging Nettle Pesto
Elevate your pesto game with this vibrant and earthy Stinging Nettle Pesto—a unique twist on the classic recipe that’s bursting with fresh, herbal flavors. Featuring the foraged goodness of stinging nettle leaves, blanched to neutralize their sting, and paired with fragrant basil, nutty Parmesan, and toasted pine nuts (or walnuts), this pesto is a nutrient-packed powerhouse. A splash of fresh lemon juice and extra-virgin olive oil ties the flavors together for a lusciously creamy texture, perfect for tossing with pasta, spreading on crusty bread, or adding a zesty kick to sandwiches and roasted vegetables. Ready in just 15 minutes, this simple yet gourmet recipe is a must-try for adventurous cooks and pesto lovers alike.
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Recipe Information
Ingredients
- 4 cups Fresh stinging nettle leaves
- 1 cup Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 0.5 cup Pine nuts (or walnuts as an alternative)
- 2 pieces Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Water (for blanching)
- 2 cups Ice cubes (for ice bath)
Instructions
Put on gloves to handle the stinging nettles and rinse them thoroughly under cold running water to remove dirt or debris.
Bring 4 cups of water to a boil in a large pot. Meanwhile, prepare an ice bath by filling a large bowl with 2 cups of ice cubes and cold water.
Carefully add the stinging nettle leaves to the boiling water. Blanch them for 2 minutes, then use tongs or a slotted spoon to transfer them immediately to the ice bath. This will deactivate their stinging properties and preserve their vibrant green color.
Drain the nettles and squeeze out any excess water. Roughly chop them and set aside.
In a dry skillet over medium heat, toast the pine nuts (or walnuts) for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
In a food processor, combine the nettles, basil leaves, grated Parmesan cheese, toasted nuts, and garlic cloves. Pulse several times to break everything down into a coarse mixture.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes creamy and smooth. Scrape down the sides as needed.
Add the lemon juice, salt, and black pepper, then pulse again to incorporate. Taste and adjust the seasoning if necessary.
Transfer the pesto to a jar or airtight container and store in the refrigerator for up to 1 week. Serve with pasta, bread, or as a condiment for your favorite dishes.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 4.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5788 mg | 445% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3926 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
