Stinging Nettle Pesto

Bright and slightly creamy, this simple pesto is perfect on pasta, pizza, eggs, steak ... pretty much anything.

by Michael White
15 May 2017, 1:55pm

Photo by Matt Zuras

Makes about 1 cup
Prep: 10 minutes
Total: 20 minutes


4 ounces|22 grams stinging nettles
1 ounce|22 grams fresh basil
2 tablespoons toasted pine nuts
2 tablespoons grated parmesan cheese
2 tablespoons grated pecorino romano
2 tablespoons toasted and chopped walnuts
kosher salt and freshly ground black pepper, to taste
¾ cup|190 ml olive oil


1. Prepare a large bowl of ice water. Bring a large pot of generously salted water to a boil. Add the nettles and the basil and cook until just wilted, 30 seconds to 1 minute. Drain, then transfer the greens to the bowl of ice water. Drain, then squeeze the water from the nettles and basil.

2. Transfer the greens to a food processor along with the cheeses and nuts. With the motor running, slowly add in the olive oil. Season with salt and pepper and refrigerate until ready to use.