Nettle pesto

  • Makes 1 jar
  • Easy

Nettle pesto can be made very simply - all you need to do is substitute cooked nettle leaves for the basil or baby spinach you’d normally use.



  • Fresh nettle leaves 50g
  • Parmesan 50g, freshly grated (or Romano cheese)
  • Pine nuts 50g, or chopped walnuts
  • Extra virgin olive oil 100ml
  • Garlic cloves 3, crushed
  • Salt and pepper pinch


  • Step 1

    Steam or wilt the nettle leaves to remove the stinging properties and drain very well.

  • Step 2

    Add the leaves and nuts to a food processor and pulse several times to mix. Add the garlic and cheese and pulse again.

  • Step 3

    Scrape down the sides of the food processor with a spatula and add the olive oil slowly, while the processor is running, until the mixture thickens. Stir in salt and pepper to taste. Mix through freshly cooked pasta or drizzle on soups or salads.