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Nettle Pesto
Spring is the right season to stock up on nettles, we can indulge in soups and risotto made with nettles. Among other things, this is a gift that nature gives us without asking anything in return. Spring is in the air, therefore also the nettles are growing with all their amazing nutrients in the wood, it’s time to make Nettle soup and Nettle pesto! I make different recipes vegan and not, this recipe, it’s very easy to make. Besides the best part is when all of us we start going to pick up nettle in the wood, we do really go on a mission 😉 Nettles leaves are simply amazing…I would say that is a super food, Nettles are full of vibrant nutrients like iron, vitamin C, calcium, vitaminB, are packed with antioxidants…and all these nutrients are freely within reach for us, what are you waiting then? 🙂
Prep Time 10 minutes
Cook Time 2 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 2 minutes
Servings
people
Ingredients
Instructions
  1. Rinse very well the wild nettles and set aside.
  2. In a frying pan roast quickly pine nuts then add the rinse nettles and let it cook for less than 2 minutes. Let it cool down.
  3. In a blender or (hand blender) add garlic, olive oil, sea salt, walnuts, parmesan and the nettles. Blitz for a few second until smooth. Enjoy!!
  4. Nettle Pesto last in the fridge for about 4 -5 days, cover always the surface of your pesto with olive oil, it will prevent to become dark.
Recipe Notes

If you notice that your pesto is too thick you can add a tablespoon of milk or water.

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