Nettles Pesto

This Italian Family
by This Italian Family
1 jar
17 min

Super quick and full of vitamins, calcium and iron!


I am a big fan of nettles, not to touch them of course (ouch!) but to eat! Although they have a very subtle taste, their nutritional properties are amazing. In some cultures they are also believed to have healing and medicinal properties. Plus I love the a good foraging and any excuse to get outdoors with the family I am there. Just make sure to bring thick gloves with you so you don't get stung when picking them!


Here is a simple way to put them in a pesto to either use as pasta sauce, on a bruschetta or even a few drops on pizza. It’s a bit milder than basil pesto, and has its own unique taste.

Nettles Pesto
Recipe details
  • 1  jar
  • Prep time: 10 Minutes Cook time: 7 Minutes Total time: 17 min
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Ingredients
  • 6 3/4 cups nettle tips (the really tender part without the flowers)
  • 2 tbsp pine nuts
  • 1/2 garlic clove
  • Olive Oil
  • Salt
Instructions
Using gloves, wash and then boil the nettle tips in some water for 7 minutes. This will make them lose their sting.
Rinse them under cold water (to cool them down), drain and put in a blender.
Add the pine nuts and the half garlic clove. Blend it, and then gradually add the olive oil until you reach the desired consistency.
Salt to taste.
You can use this pesto right away, just adding 1 tbsp of grated parmesan, or put it in an air-right container covered with some olive oil (this will stop any mould from forming). Don’t add the parmesan until you are ready to use the pesto, as that will make it go off quicker. This way you can keep it in the fridge for up to 2 weeks.
You can also freeze it for up to 6 months.
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