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Stinging Nettle Pesto (Vegan) Recipe

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4.2 from 11 reviews

A vibrant, vegan stinging nettle pesto that transforms wild greens into a flavorful and nutrient-packed spread. This recipe uses blanched stinging nettles combined with walnuts, garlic, nutritional yeast, and fresh lemon to create a zesty, savory pesto perfect for spreading on crackers, tossing with pasta, or adding a unique twist to your favorite dishes. Quick to prepare and infused with earthy, bright flavors, it's a nutritious alternative to traditional basil pesto.

Ingredients

Stinging Nettles

  • 6 cups (90 g) stinging nettles, blanched, squeezed dry, and chopped
  • 2 quarts water
  • 1 tablespoon kosher salt (for blanching water)

Pesto

  • 1 cup (115 g) walnuts
  • 1-2 garlic cloves, minced (2 cloves for stronger flavor)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3-6 tablespoons olive oil (or water for oil-free option)

Instructions

  1. Deactivate the stinging nettles: In a 4–6-quart pot, bring 2 quarts of salted water (1 tablespoon kosher salt) to a rapid boil. Using a gloved hand and tongs, plunge the nettles into the boiling water and blanch for exactly 60 seconds. Drain the nettles in a colander, then rinse under cold running water to stop the cooking process. Using your hands, squeeze out all excess water from the nettles, then roughly chop and set aside.
  2. Make the pesto base: Place the walnuts in a food processor and pulse until they are coarsely ground. Add the blanched nettles, minced garlic, nutritional yeast, lemon juice, lemon zest, kosher salt, and black pepper to the processor. Pulse and process until a chunky paste begins to form.
  3. Add olive oil to achieve desired consistency: With the food processor running, slowly drizzle in olive oil (3 to 6 tablespoons) to reach a texture that is thick enough to spread or thin enough to toss with pasta. Adjust the amount of oil depending on your preferred consistency. For an oil-free version, substitute water in place of olive oil.
  4. Season and taste: Sprinkle a dash of salt and pepper, then taste your pesto. Adjust seasoning as needed until it bursts with bright, balanced flavors that make you want to take another bite.

Notes

  • Wear gloves when handling fresh stinging nettles to avoid stings before blanching.
  • Blanching nettles neutralizes their sting and preserves bright green color.
  • Use a food processor rather than a blender to better control the texture.
  • Pesto can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
  • Try tossing this pesto with pasta, spreading it on toast, or using it as a dip or sauce.
  • Adjust garlic level according to your preference for more or less pungency.
  • Nutritional yeast adds a cheesy flavor and is a great vegan alternative to Parmesan cheese.

Find it online: https://recipefeastful.com/stinging-nettle-pesto-vegan-recipe/