Nettle Pesto

That’s right today we’re going to be making nettle pesto out of stinging nettles – it blew my ming the first time I made it too. The nettles add a lovely earthy flavour to the pesto along with a vast reem of health benefits, minerals and vitamins.

Watch our Nettle Pesto Recipe Video here


  • One hand 50-80g fresh nettle tops
  • 20g basil
  • 80g cob nuts – crushed (or sunflower seeds)
  • 80g hard cheese grated – (or yeast flakes)
  • 100ml olive oil
  • Basil to taste
  • juice of half a lemon

Method for Making our Nettle Pesto:

  1. Chop the nettles and basilin to small pieces, use gloves so you don’t get stung.
  2. If you have a food processor, chuck the nettle, basil and nuts in and blitz very quickly, 10 seconds at a time so it’s well mixed but still crunchy.
  3. If not put the basil, nettle tops, mixed nuts in a pestle and mortar and grind well.
  4. In a bowl mix the nettle and nut paste to the grated cheese, lemon juice and add oil until you reach a consistency your happy with, season well, to taste.

Or Store the pesto in the fridge for up to 2 weeks, alternatively, bag and freeze using within 1 year.

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