Vegan Stinging Nettle Pesto

Easy Vegan Stinging Nettle Pesto is made with fresh foraged stinging nettles, peanuts, garlic, lemon juice, nutritional yeast and olive oil. It’s a simple recipe that is quick to make, fresh, garlicky, bright, and packed with flavor. It comes together in just a couple of minutes and works just like a classic basil pesto. Except it’s made with foraged nettles instead. A great way to turn an often ignored plant into something seriously delicious.

Well, our garden is full with stinging nettles. I could fight the issue, but I decided to turn the “problem” into an opportunity. A very delicious opportunity, actually. Because once you start cooking with stinging nettles, you realize how versatile they actually are. I’ve been making all sort of nettle recipes lately: salads, dips, pancakes, cookies, flatbreads, and soups. But one of my all time favorites is still the most basic one: Stinging Nettle Pesto.

Stinging Nettle Pesto is a delicious condiment that can be used just like any other pesto: as a pasta sauce, bread spread, salad dressing, or dip for veggies and chips. I really love recipes like this because they make seasonal cooking feel so much more special. There’s something truly satisfying eating something that come from your own garden or a nearby field…

Another thing I really like about this recipe is that it’s very budget-friendly. The nettles are foraged, and the rest of the ingredients are usually already sitting in the pantry. And unlike some traditional pesto recipes, you don’t need expensive pine nuts either. Peanuts work surprisingly well here and make the pesto extra creamy.

So I hope you give this recipe a go and turn your weed problem into something seriously delicious.

Vegan Stinging Nettle Pesto is….

• fully plant-based
• quick and easy to make
• healthy
• gluten-free
• budget-friendly
• very customizable
• made with fresh, foraged stinging nettle
• great as a pasta sauce
• also delicious as a dipping sauce or bread spread

Why should you eat stinging nettle?

I don’t know about you, but I loooooove free food. Stinging nettles are aboundant in gardens and fields from early spring to late summer, so if you are into foraging your own food, they are a great plant to collect and eat.

Beside being free, they are also very nutritious. Stinging nettles are rich in vitamins and minerals like iron, calcium, vitamin C, and magnesium. They have been used in traditional cooking and herbal medicine for a very long time, and they are a great way to add more wild greens to your meals.

And of course they also taste delicious. Young leaves are especially great, but slightly larger and older leaves are also good when blanched. They taste a lot like spinach, and they are just as versatile in the kitchen as well.

If you are worried about getting stung, just wear gloves while picking and washing the nettles. Once blanched or blended, they completely lose their sting.

How to make stinging nettle pesto

Start by blanching your stinging nettle leaves. This removes the sting and also helps preserve their bright green color. Simply pour boiling water over the leaves, let them sit for 2-3 minutes, then transfer them into ice water.

If you’ve got very young and tender leaves, you can also skip blanching altogether. The blending process breaks down the stinging hairs anyway, though blanching still gives a slightly smoother and milder pesto.

Drain the nettles well, then add them to a blender or food processor together with toasted peanuts, olive oil, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. If the pesto feels too thick, simply add a splash of water or a little more olive oil. Taste and adjust seasoning if needed.

How to serve stinging nettle pesto

You can use this pesto just like any other pesto. Toss it with freshly cooked pasta, spread it onto sandwiches or toast, swirl it into soups, or use it as a dip for roasted vegetables and crackers.

It also works really well in grain bowls, potato salads, wraps, or as a sauce for roasted tofu and beans. A spoonful on top of warm roasted potatoes is especially good.

And honestly, sometimes I just eat it with fresh bread straight from the jar. No shame.

How to store stinging nettle pesto

If you are not using your pesto right away, you can store it in an airtight container in the fridge for up to a week. Make sure to pour a thin layer of olive oil on top to help prevent browning and keep the pesto fresh longer.

If you want to keep your pesto for even longer, freezing it is another great option. I especially like to portion it into ice cube trays, then transfer the frozen cubes into a freezer bag or container. This way you can easily thaw small portions whenever needed.

Customize it the way you like it!

This recipe is very customizable, so feel free to play around with it to make it to your own taste.

Experiment with the ratios. Use more or less of the stinging nettle, nuts, oil, and lemon juice, depending on how you like your pesto.

Peanuts are a great budget-friendly option for this pesto, but walnuts, cashews, pine nuts, almonds, sunflower seeds or pumpkin seeds work really well here too.

You can also add extras like fresh basil, arugula or lemon zest for even more flavor. Grated vegan parmesan is also delicious here.

More spring recipes to try:

• Vegan Spinach Yogurt Dip
• Spring Pasta Salad w/ Asparagus
• Raw Vegan Lasagne
• Asparagus Tart with Strawberry Salsa
• Quick Hummus Pasta with Asparagus
• Rice Noodle Salad w/ Spicy Peanut Sauce
• Simple Raw Zucchini Roll-Ups
• Roasted Asparagus w/ Herbed Breadcrumbs
• Potato and Strawberry Salad with Avocado Dressing

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