Stinging Nettle Pesto
Stinging Nettle Pesto is simple to make and a great way to transform bothersome nettles into delicious food!
Servings: 1 large batch (1 ¼ cup pesto)
Equipment
- 1 Large pot
- 1 Food processor
Ingredients
- 4.80 oz Fresh nettle leaves about 6 packed cups (seems like a lot but it shrinks down)
- ½ tsp Salt
- 2 Tbsp Nutritional yeast
- ¾ cup Walnuts
- 3 cloves Garlic
- 2 tsp Lemon Juice
- 3-4 Tbsp Olive Oil
Instructions
- Harvest (young) nettles while wearing gloves by cutting stem about 1/4-1/3 of the way down the plant. (Don't harvest the lower leaves.) Remove and discard stems.
- Have a large colander in the sink and large bowl of cold water with ice cubes prepped for an ice bath.
- Bring a large pot of water to a boil. While wearing gloves, add nettle leaves to boiling water, using a wooden spoon to make sure leaves are fully submerged. Blanch for 30 seconds, no more than 45, strain water using the colander, then transfer leaves to the ice bath for a few moments. Using your hands, gently squeeze water out, then transfer to a salad spinner to help remove moisture. Then wrap leaves in a clean kitchen towel and pat dry. This is important as too much water in the leaves will result in a watery pesto!!
- Place 3/4 cup walnuts, 1/2 tsp salt, 2 Tbsp nutritional yeast, and 3 cloves of garlic in a food processor. Process until walnuts are broken down into a finer meal. Then add nettle leaves and 2 tsp lemon juice, pulsing until desired paste-like texture is formed. Remove the lid and the blade and using a rubber spatula, stir in olive oil 1 Tbsp at a time until desired consistency. Taste pesto and add anything more you think it needs.
Notes
- Nettle Pesto can be used immediately for a pasta dish, mixed with tofu scrambles for a mediterranean flare, as a vegan pizza base (with some more pesto dolloped on top!) just to name a few ideas!
- Pesto keeps in the fridge in a well-sealed container for up to 5 days or freeze for up to 1-2 months.