Spring Nettle Pesto: A Fresh Twist on a Classic Favorite

As the days grow warmer and the earth awakens, spring offers us some of nature’s most nourishing gifts — among them, the vibrant and often overlooked stinging nettle. Packed with nutrients, nettle leaves are the perfect star ingredient for a fresh, healthy twist on traditional pesto.
This Spring Nettle Pesto is simple to prepare, delicious, and a brilliant way to celebrate the season’s bounty.

Ingredients:

• 2 handfuls of fresh young nettle leaves (picked carefully!)
• 1 clove of garlic
• 1/2 cup olive oil
• 2 tablespoons walnuts or sunflower seeds (your choice)
• 1-2 tablespoons of cheese (Parmesan, Pecorino, or your favorite hard cheese)
• Salt and lemon juice — to taste

If you’re worried about the sting, a quick blanching in boiling water for 30 seconds will neutralize it, but if using very young leaves, blending them raw is also fine.
Combine all ingredients in a blender or food processor: nettle leaves, garlic, olive oil, nuts or seeds, cheese, a pinch of salt, and a splash of lemon juice.Process everything until you get a creamy, vibrant green paste.
Add a little more olive oil for a silkier texture, or more lemon juice for extra brightness.
Serve immediately or store in an airtight container in the refrigerator for up to a week.

Tips for the Perfect Nettle Pesto:

• Handling nettles: Always wear gloves when picking or handling fresh nettles.
• Customization: Swap the walnuts for almonds or pine nuts if you prefer a different flavor.
• Serving ideas: Toss it with pasta, spread it on toast, mix it into mashed potatoes, or drizzle it over roasted vegetables.

Nettles are rich in vitamins A, C, and K, as well as minerals like iron and calcium. They are known for their anti-inflammatory and detoxifying properties, making this pesto not only delicious but incredibly good for you.