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A swirled pile of linguini coated with green stinging nettle pesto sauce and a few shavings of parmesan cheese on a white plate with a fork. And a nutcracker who looks like a chef in the foreground.

Stinging Nettle & Walnut Pesto

Stacey Mincoff
Print Recipe Pin Recipe
Total Time 10 minutes
Cuisine Italian
Servings 2 Cups

Ingredients
 
 

  • 1/2 Cup Blanched Stinging Nettle Leaves water squeezed out (about 4 cups before blanching)
  • 5 Cloves Garlic (Large)
  • 2/3 Cup Walnuts
  • 1 Cup Parmigiano Reggiano Cheese
  • 3/4 Cup Olive Oil
  • Salt and Pepper about 1/4 teaspoon each

Instructions
 

  • Clean and trim stinging nettle leaves. I like to use a salad spinner so I can dump the leaves right into a pot of boiling water. Use a non-reactive pan* or your leaves will turn black.(see note), Get a pot of water boiling and blanch leaves for 1-2 minutes. They are now safe to handle without being stung.
  • Drain leaves. When cool enough to handle, wrap leaves in a paper towel and squeeze out excess water. Put the blanched stinging nettle leaves, garlic, salt and pepper into a food processor and mix. Scrape the sides, add walnuts, cheese and about 1/2 cup of oil and mix some more. Taste.
  • Add more salt and pepper if needed, mix and taste. If necessary, add more oil while machine is running until you get the right consistency. It should be about a medium paste and not too runny.

Notes

Notes: Wear gloves while harvesting. Use tongs and scissors to snip leaves from the plant.
Aluminum, cast iron, and copper are all “reactive.” Stainless steel, ceramic, glass and metal cookware with enamel coating are all “nonreactive.”
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