If you’ve got fresh stinging nettles growing nearby, grab a pair of gloves and a basket and get to foraging! Making pesto out of nettles is my favorite way to utilize these pesky plants, transforming them into something delicious. This stinging nettle pesto pasta is incredibly flavorful, vibrant, nutrient-packed dish made with foraged wild greens.
Stinging Nettle pesto is so easy to make, it’s almost exactly like making basil pesto except you blanch the nettles first to deaden the stingers. Stinging nettle pesto has bright, fresh flavors with a rich and nutty depth. Sauté up some veggies and boil a pot of noodles and you’ve got yourself an incredible, creamy pasta dish!
How to Harvest + Prepare Nettles Safely
It can feel intimidating making nettle pesto for the first time but it’s very simple! I’ll give you tips help give you confidence:
- Always wear gloves when handling nettles. I prefer gardening gloves over disposable gloves as the material is much thicker and the stingers won’t penetrate.
- Wear long pants and long sleeves when harvesting nettles.
- Harvest young nettles. It’s too late for harvesting if the plant is going to seed.
- Don’t eat the flowers!
- Harvest nettle leaves from the top 1/3 of the plant, similar to harvesting basil. Those will be the best tasting leaves. Avoid harvesting all the way down the plant.
- Remove the stems.
- Harvest generously. It may seem like a lot of nettle leaves that you’re using but blanching nettles will shrink the volume substantially (think: cooked spinach).
- Blanch nettle leaves for 30 seconds, no more than 45. Once you dunk the nettle leaves in the pot of boiling water to blanch, use a wooden spoon to make sure all the leaves are fully submerged and then start your timer. The longer they are in the boiling water the more they will cook down and lose their flavor and nutrients.
- After blanching, strain water and transfer leaves into an ice bath. This will prevent the leaves from continuing to cook and help keep that vibrant green color.
- Remove as much water from leaves as possible. If the leaves are too wet, the pesto will be watery. Squeeze the water out (you can use your hands, the stingers will be deadened) then transfer to a salad spinner to remove excess water. After spinning, wrap the leaves in a clean kitchen towel for good measure.
Recipe FAQ
Absolutely! Use whichever vegetables you’re in the mood for, or what you have on hand. Asparagus is great in this dish, yellow squash instead of zucchini adds a pop of color, or stir in green peas.
Yes! The stinging nettle pesto won’t have the same silky mouth-feel without olive oil, but it can absolutely be made without oil. For sautéing vegetables, simply use a small splash of vegetable broth or water when needed to prevent sticking.
Simply use a gluten free pasta and this dish is easily gluten free!
How to Make Stinging Nettle Pesto Pasta
Tools you’ll need:
1 pair of gloves + scissors for harvesting
1 large pot
1 colander
1 food processor with chopping blade
1 rubber spatula
Harvest + Prepare Nettles
Harvest young nettles while wearing gloves (I prefer gardening gloves over disposable) by cutting stem about 1/4-1/3 of the way down the plant, similar to harvesting basil.
Keep wearing gloves while handling stinging nettles.
Measure out 6 oz (about 6 packed cups) of nettles.
Set up a colander in the sink and have a large bowl of cold water with ice cubes ready for an ice bath.
Blanch Nettles
Bring a large pot of water to a boil and add nettle leaves, using a large spoon to make sure leaves are fully submerged, then start the timer for 45 seconds.
Once timer goes off, strain the water using the colander in the sink, then quickly transfer leaves to the ice bath. Remove the gloves and check to make sure leaves are cooled, then strain water in the colander again. Use your hands to gently squeeze the water out of the leaves, then transfer to a salad spinner. Separate the leaves and spin to get as much moisture out as possible. Then wrap the leaves in a clean kitchen towel and pat dry. (You’ll want to remove as much moisture as possible, otherwise the pesto will be watery.)
Make Nettle Pesto
Place 1/3 cup pepitas and 3 cloves garlic in a food processor and process until fine. Scrape the sides with a rubber spatula, then add the blanched and patted dry nettle leaves, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, ½ tsp sea salt. Process until a paste-like consistency, stopping to scrape the sides a couple of times. Remove the lid and the blade and use the spatula to stir in ¼ cup olive oil. Taste, adding anything more it may need.
NUTRITION FACT
Want to add more protein?
This meal is already pretty protein packed but if you’d like to add more, I love cooking up some Crispy Golden Baked Tofu and tossing it in!
Stinging Nettle Pesto Pasta
Equipment
- 1 Large pot
- 1 Food processor
- 1 Large skillet
- 1 salad spinner optional
Ingredients
Stinging Nettle Pesto
- ⅓ cup pepitas
- 3 cloves garlic
- 6 oz fresh nettle leaves about 6 packed cups (seems like a lot but it shrinks down)
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- ½ tsp sea salt
- ¼ cup olive oil
- ⅛ tsp black pepper
Veggies
- ½ of a yellow onion, chopped
- 2 cups mushrooms, sliced
- ¼ tsp salt
- 1 medium-sized zucchini, sliced
Pasta
- 14 oz pasta
Garnish
- Cherry tomatoes sliced in half
Instructions
Harvest Stinging Nettles
- Harvest young nettles while wearing gloves by cutting stem about 1/4-1/3 of the way down the plant, similar to harvesting basil. (Don't harvest the lower leaves.)
Stinging Nettle Pesto
- Set up a colander in the sink and have a large bowl of cold water with ice cubes ready for an ice bath.
- Bring a large pot of water to a boil and (while still wearing gloves) add 6 oz nettle leaves, using a wooden spoon to make sure leaves are fully submerged, then start the timer for 30-45 seconds. Once timer goes off, strain water using the colander, then transfer leaves to the ice bath. Remove gloves and using your hands, gently squeeze the water out of the leaves. Transfer to a salad spinner and spin to get more moisture out. Then wrap leaves in a kitchen towel and pat dry. (You'll want to remove as much moisture as possible, otherwise the pesto will be watery.)
- Place ⅓ cup pepitas and 3 cloves garlic in a food processor and process until fine. Add the nettle leaves, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, ½ tsp salt and process until a paste-like consistency, stopping to scrape the sides with a rubber spatula. Remove the lid and the blade and use the spatula to stir in ¼ cup olive oil. Taste, adding anything more it may need.
Veggies
- Heat large skillet on medium heat with 2 tsp avocado oil. Once hot, add onions, mushrooms, and ¼ tsp salt and cook until moisture cooks off and mushrooms brown, about 10-12 minutes. Stir in zucchini and cook until softened, stirring occasionally.
Pasta
- Meanwhile, bring a large pot of water to a boil and cook 14 oz of pasta according to package directions, until al dente. Using the colander, strain out water and add pasta back to the large pot.
Combine
- Stir pesto into pasta until evenly coated. Add in the cooked veggies and stir until combined. Serve immediately, topping with sliced cherry tomatoes. Enjoy!
Notes
Did you enjoy this Stinging Nettle Pesto Pasta? I’d love to hear about it in a comment! 🙂
Delicious recipe! Absolutely love nettle pesto, so incredibly good for you and tastes as good if not better than traditional pesto.
Yay, I’m so glad you enjoyed this nettle pesto pasta recipe, Kent!! It’s such a unique pesto and the window for nettles is so short, so it makes for a special spring treat!
Delicious and easier to make than you would think!