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The purpose of this image is to illustrate freshly made stinging nettle pesto.

Wild Stinging Nettle Pesto with Parmigiano Reggiano

  • Author: Lisa at The Savourista
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 1 1x
  • Category: Sides
  • Method: Blend
  • Diet: Gluten Free


Made from wild foraged stinging nettle leaves, this Wild Stinging Nettle Pesto is a delicious alternative to traditional Italian pesto. Rich and comforting to the palate, this pesto can be used on a variety of dishes including pasta, fish and pizza. 


Units Scale
  • 400mlWater
  • 200gStinging Nettle Leaves
  • 1/2 cupExtra Virgin Olive Oil
  • 1/3 cupPine Nuts
  • 2Cloves of Garlic
  • 1/2 cupParmigiano Reggiano
  • 1/4 cupFresh Basil Leaves
  • 1/8 teaspoon Sea Salt
  • 1/8 teaspoonFreshly Cracked Black Pepper


  1. Blanche the Stinging Nettle. Bring a pot of salted water to boil. Add the stinging nettle leaves and blanch for 1 minute. Turn off the heat and drain the water from the pot. Lay the blanched stinging nettles over a plate covered with paper towels. Pat dry to remove excess water. 
  2. Blend all the ingredients together. Using a blender or food processer, place all the ingredients in the blender, pulse a few times until the desired consistency and texture is reached. Adjust the amount of sea salt and freshly black ground pepper to taste. 
  3. Serve with fresh pasta or store in a glass jar and refrigerate for later.


  1. When making this recipe, it is ideal to use foraged wild stinging nettle which has been gathered not too close to public pavements or paths. 
  2. Pick stinging nettle leaves that are young and tender as these offer a fresher taste and a greater texture. It’s also important to note that such leaves tend to be cleaner than older leaves. 
  3. When blending or processing the ingredients, have a silicone spatula handy as you may need to scrape down the sides to ensure all ingredients are blended. 

Keywords: stinging nettle pesto, recipe, stinging nettle,