Nettle Pesto

Nettles are a tasty foraged green with a flavor similar to spinach. This nettle pesto recipe combines the ingredients of this otherwise challenging weed into a quick and delicious meal.

Nettles are traditional ingredients for Italian cooking and grow wild in mid-spring to mid-summer in the northeast. I love drying them for tea, making nettle soup, or stirring them and serving them as a side to other meals. I know folks are nervous about picking them due to their....picky nature.

While they can sting if you're not careful, bring gloves and be mindful, and you'll be fine.

Why this recipe works

Nnettle pesto is terrific when the nettles and the basil are in season, as you can adjust your greens or use nettles before your basil is ready.

Foraging Tips

Nettles can be found in North America and Europe but require some precautions while gathering. The hairs on the leaves are stinging hairs (hence the name) that contain formic acid. They act like tiny hypodermic needles and inject acid into your skin if you touch them with bare skin. 

Start foraging for nettles in late spring or early summer while young and tender (and before they flower).

If you wear gloves or pinch the stems with your fingers, you can gather them safely. Once cooked or dried, these hairs lose their sting, so it is easy to use nettles in recipes once you get them home to your kitchen.

Put on your rubber gloves and carefully snip the tender top 4 to 5 inches of nettle off the plants with scissors or your fingers with care. Discard the ends and stems.

Ingredients

Nettle pesto is a delicious way to use up some of the wild nettles you collect while on your foraging trip. It's also a great way to preserve nettles if you've got more than you can eat fresh. 

Nettle tops picked clean: Nutritious and earthy greens with a hint of natural sweetness. You could substitute nettles with spinach or rocket (arugula) if you didn't find nettles. Adjust the volume of liquid if you use spinach since it has a higher water content than nettle.

Basil (optional): If you have some fresh nettles but not enough for the entire recipe, you can use some fresh basil or spinach to supplement.

Extra virgin olive oil: High-quality oil that lends richness and smoothness to the pesto.

Toasted pine nuts: Crunchy and buttery, these nuts contribute a delightful texture and nutty flavor.

Garlic, minced: Garlic adds depth and savory notes to the pesto.

Freshly grated Parmesan cheese: Adds a salty and tangy taste that enhances the overall flavor profile. You can use another hard cheese like Pecorino Romano instead of Parmesan. Other nutty and salty cheeses work well, too, like Grana Padano (more subtle) and Manchego (sweeter and creamier).

Salt and pepper to taste: Seasonings that bring balance and enhance the flavors of the other ingredients.

Instructions

Fill a pot or tea kettle with water and boil.

Add the chopped nettle and blanch for 1 minute once the salted water is boiling. Drain the nettles in a colander, then rinse them briefly in cold water to stop cooking. 

Squeeze as much water from the nettles using your hands or a kitchen towel. Then, when they are cool, run them under cold water one final time, squeezing out any excess water to be as dry as possible.

In a food processor, add garlic cloves and pine nuts and pulse until chopped up (it's okay if there are still chunks). Add salt, lemon juice, Parmesan cheese, and nettles.

Add olive oil in a stream while blending your pesto ingredients until smooth & creamy. Blend until mostly smooth; scrape the downsides of the container as necessary to get all ingredients. Season with salt and pepper.

Freezing Excess Nettles

Pesto freezes exceptionally well, so you can make a large batch and freeze some for later use. Or, if you have a lot of nettles but want to make a manageable batch of nettle pesto, freeze the nettles for future use. 

First, blanch them (boil them for 1-2 minutes). After drained and cooled, place them in a container or freezer bag, and freeze them. Then, when ready to use them, remove the frozen nettles from the container or bag and use them as directed in the recipe. 

Serving Suggestions

Nettle pesto is deliciously served with pasta or as a sauce for roasted vegetables. You can swirl it through hot polenta, spread it onto crackers or toast, or do it with cheese and chutney. Consider these serving ideas:

• Toss nettle pesto with cooked pasta for a vibrant and satisfying main course.
• Spread nettle pesto on pizza dough before adding toppings for a unique twist.
• Use nettle pesto as a dip for crackers or vegetables.
• Incorporate nettle pesto into sandwiches or wraps for an extra layer of flavor.
• Enhance roasted vegetables by drizzling them with nettle pesto as a finishing touch.

Expert Tips

Wear gloves when picking and handling nettles! The stinging hairs on the leaves can be painful if touched. When cooked, however, the sting is no longer active. 

Pick the nettles in early spring before they flower. Forage nettles in early spring before they go to seed. Use gloves and long sleeves to avoid the stinging hairs on the leaves and stems.

A food processor or blender will be necessary to make this pesto recipe, and while a food processor will make a much smoother paste, a blender will work just fine. If you're blending it in a blender, I recommend chopping the nettles into smaller pieces before cooking them.

Storing Leftovers

Nettle pesto can be stored in a container in the refrigerator for up to 5 days. Top your pesto with a thin layer of olive oil to prevent discoloration.

For longer storage, freeze the nettle pesto by transferring it to an ice cube tray and then into a container. This allows you to thaw and use smaller portions whenever desired conveniently.