Spring Nettle Pesto {vegan}
Prep time
Cook time
Total time
This spring nettle pesto is easy to put together and is delicious slathered on bread or tossed with your favorite pasta for a quick and easy dinner!
Serves: 1.5 cup
  • 5 cups stinging nettles
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh lemon juice
  • ½ cup roasted hazelnuts
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt
  • ¼ cup extra-virgin olive oil
  1. Prepare an ice bath by filling a bowl with ice and covering with cold water.
  2. Bring a large pot of boiling water to a boil. Using gloves or tongs place the nettles into the pot and cook for one minute, you may need to do this in batches if your pot isn't very large. Remove the nettles and immediately place into the prepared water bath.
  3. The nettles are now safe to handle with your hands so you can take your gloves off. Remove the nettles from the water and using your hands squeeze as much water as possible from the greens. Strip the nettles from the stalks and discard the tough inner stems.
  4. Place the nettles into the bowl of a food processor and add the garlic, lemon juice, hazelnuts, nutritional yeast, salt and olive oil. Process until the mixture is blended but still has a bit of texture. Taste and add more salt or lemon juice if desired.
  5. Suggested uses:
  6. Serve over cooked pasta with a sprinkling of chopped hazelnuts and a sprinkle of nutritional yeast.
  7. Top scrambled eggs with a tablespoon of pesto
  8. Serve as a dip for crudites or crostini
  9. Spread onto a tortilla with some cheese or almond ricotta and toast in a pan with a bit of olive oil
Recipe by Scaling Back at https://www.scalingbackblog.com/spring-nettle-pesto-vegan/