Nettles might sting and overrun gardens, but they're a nutritional powerhouse. As a forager with years of experience harvesting wild edibles, I've turned this humble plant into a vibrant pesto that's as tasty as basil – with the bonus of being packed with vitamins and minerals.
Why not forage some on your next spring walk? It's simple, sustainable, and rewarding. Here's my step-by-step guide.
- 3 tablespoons of oil (olive or walnut)
- 2 garlic cloves, roughly chopped
- Juice of 1 lemon
- Pinch of salt and pepper
- Small handful of roughly chopped hazelnuts
- 50-60g nettle leaves, foraged from the wild
1. Wear sturdy gloves for safe harvesting.
2. Select the top 4 youngest leaves per plant – they're the most nutrient-dense.
3. Rinse in lukewarm water with a splash of vinegar.
4. Wring out excess water.
5. Blend everything except hazelnuts until smooth.
6. Transfer to a bowl.
7. Stir in ground hazelnuts for texture.
Your fresh nettle pesto is ready in minutes! Quick, easy, and versatile: spread on wholemeal toasts, dip veggies, toss with pasta, or top pizza. Experiment to suit your taste. If you love nettles, try my nettle pie next.
Great pesto starts with fresh greens – nettles shine here. Italians make spinach pesto too, so get creative with radish tops, spinach, wild garlic, or even ground ivy.
Swap hazelnuts for pine nuts, sunflower seeds, walnuts, or almonds. I often add grated Parmesan, parsley, or orange juice based on what's on hand.
To prevent oxidation, cover with olive oil and refrigerate at 2-4°C. Once blanched and blended, nettles lose their sting – perfect for aperitifs like nettle butter.
Nettles are abundant and unmistakable (that sting!). Easier to find than basil.
Store-bought basil pesto costs €10-20/kg. My nettle version: under €4/kg including extras – save at least €8/kg. Forage responsibly for vitamin-rich meals that delight.
Bon appétit!
