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Nettle Pesto

Updated: Apr 10, 2023

a plant based take on pesto using wild stinging nettles


¼ pound of fresh nettles

4 TBSP pepitas (may sub pine nuts, sunflower seeds or walnuts)

2 tsp green garlic, minced (2 garlic cloves)

2 TBSP Parsley, chopped

3 TBSP Nutritional yeast

1 tsp wheatgrass powder (optional)

1 tsp reishi powder (optional)

1 tsp salt

cracked pepper

Zest of 1 lemon

1 tsp lemon juice

¼ cup avocado oil


  • Bring a medium pot of water to a simmer on the stove top. Add 1/4 cup of salt to the water then stir to dissolve salt.

  • Carefully grab nettles with a gloved hand or kitchen tongs and add them to the simmering pot of water. Blanch the nettles for about 1 minute to soften, then remove the nettles from the water and let cool on a sheet tray at room temperature. Watch the video below on Instagram for step by step instructions.

  • When nettles are cool to the touch, ring out the water by squeezing nettles into a ball and pressing out the water. Using a knife, rough chop the nettles then add to a food processor.

  • Add remaining ingredients except avocado oil to the food processor. Pulse a few times to combine, then with the food processor running slowly drizzle in the oil (this takes about 2 minutes)

  • When you’ve achieved pesto consistency, taste and adjust seasoning to your preference

Step by Step Video of full Recipe on Instagram

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