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Stinging Nettle Pesto


  • 60 g stinging nettle leaves
  • 25 g parmesan or grana padano cheese
  • 25 g toasted walnuts or pine nuts
  • 75 ml olive oil
  • 1 garlic clove
  • splash of lemon juice
  • pinch of salt


  • Using protective gloves, remove all the leaves as well as any tender shoots from the nettles.
  • Fill a large bowl with ice water, and bring a large pot of salted water to a boil.
  • Blanche the stinging nettle leaves for one minute in the boiling water, before plunging into the ice water.
  • Once cool, remove the leaves and squeeze out any excess water.
  • Combine all ingredients except oil in a food processor and blend until a fine paste. Add the oil and blitz until combined.
  • Add more oil if desired to reach the consistency that you want.
  • Store in a clean jar with a layer of olive oil on top.