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Nettle Pesto

Course: Sauce


  • 1 cup extra virgin olive oil
  • ½ cup pine nuts or pumpkin seeds, sunflower seeds
  • 8 garlic cloves
  • ¾ cup parmesan cheese
  • 4 cups steamed nettle (drained)


  • Place oil, pine nuts or seeds, and garlic in food processor or blender.
  • Blend and then add cheese and nettles. Add more olive oil until it reaches a consistency you like
  • Use on crackers with some goat cheese, with pasta, or as a dip.


Hint from Krista: This pesto freezes well!