Foraging,  Recipes

Vegan Nettle Pesto

This is a new one for me and has quickly become a firm favourite. It was so easy to make and is a delicious alternative to your normal basil-based pesto and as a bonus it’s vegan!

Nettle harvesting

As you all know, nettles are EVERYWHERE! However, the nettles you want to eat or use in your cooking are the new fresh growth nettles which tend to be available in Spring and early Autumn. We just want the nettle tops, none of that tough nettle stem found on the older and taller nettles.

Another important thing to note before you choose your nettles is where they are growing. Nettles tend to grow in disturbed, over-grown areas, and can often be found in places where contamination may be present. Try to avoid using nettles from roadsides or along footpaths as these may be contaminated with pollution or animal bi-products.

Take care when collecting the nettles, as I am sure you are aware, they give you a nasty sting. The new fresh growth nettles are particularly viscous, and the sting can sometimes be felt for a day or 2. Take a pair of gardening gloves with you and use secateurs to chop off the tops into your basket or bag.

Blanching the nettles

To remove the stings, the nettles will need blanching. This is a process involves boiling, cooling and drying the leaves.

The process for blanching is as follows:

  • Add the nettle tops to boiling water and boil for approximately 90 seconds
  • Remove from boiling water and add to a bowl of ice and water and leave the nettles until completely cooled
  • Now remove all excess water from the leaves.
  • Using a tea towel squeeze the water from the leaves

Making the pesto

It is argued the best way to make pesto is in a pestle and motar. The name pesto comes from the word ‘pound’, so arguably the pestle and motar techniques is try. However, I made a very large quantity of pesto so the food processor technique worked best for me.

The recipe included below made approximately 700g of pesto (which is a lot!). Adapt quantities to make a more individual quantity.

This recipe works in dishes similar to that of basil pesto. Add to pasta, a toastie or one of my favourites cover the top of a piece of salmon and cook inside foil in the oven.

Enjoy!

Vegan Nettle Pesto

A delicious alternative to basil pesto with garlic and cheesy notes
5 from 1 vote
Prep Time 20 mins
Course condiment
Cuisine Vegan
Servings 25

Equipment

  • Food processor
  • Pestle and Mortar

Ingredients
  

  • 4 cups Blanched nettle tops
  • 9 cloves garlic
  • 1 lemon (juice)
  • 6 heaped tbsp Nutritional yeast
  • 6 heaped tbsp Toasted pine nuts
  • Salt and pepper (add to taste)
  • Olive oil

Instructions
 

  • Blanch nettle tops (see post for details)
  • Toast pine nuts in a low oven
  • Add all ingredients to a food processor
  • Add olive oil in the quantities you desire to change the consistency of the pesto
  • Pulse the food processor to gain the texture of the pesto. Pulse for a shorter times if you desire larger chunks within your pesto
  • Use in pasta dishes, on toasted sourdough or as an accompaniment to salmon or potatoes

2 Comments

  • Sierra

    5 stars
    Turned out great! And so easy! I was wondering how it’s best to store this pesto if I want to keep some throughout the year? Just simple air tight jars or must it be frozen?

    Thanks for the recipe! Love your page! 🙂

    • Life Rewilded

      Hi
      A jar will last in the fridge for a few weeks I reckon, but I would recommend freezing the rest. I have frozen in ice cube trays before, which is perfect for just taking a portion or 2 out of the freezer each time.
      Glad you liked the recipe!

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