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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


  • Food processor
  • Pestle and Mortar


  • 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


  • 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