Let’s Work with Stinging Nettle

It’s always fun to find new ways to bring herbs into the kitchen. Honestly there’s no better way to get them into our bodies than through food! Pesto is a super simple recipe that allows for so much flexibility. Don’t have access to nettles? Use dandelion leaves or basil. Don’t have pine nuts? You can replace them with toasted (or soaked and dried) almonds or walnuts. If you do have access to nettle then don your gloves and get gathering!

We love to add pesto to pasta, serve it on crackers or toasted bread, stir it into some steamed veggies, add it to mashed potatoes or use it as an ingredient in salad dressing. Get creative and don’t be afraid of making mistakes – it’s only food after all. 😉

Keep reading for the recipe, or watch on YouTube!

About Nettles

Nettles are high in magnesium, calcium, potassium, protein, silicon, thiamine, vitamins A, C and zinc. They’re considered a blood tonic, nutritive and a diuretic (meaning they will make you pee).

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Nettle Pesto

Category: herbal life, nourishing herbs, recipes, tonics

Nettle Pesto


  • 2 c nettle leaves separated from stem
  • 1/3 c olive oil
  • 4-8 cloves garlic
  • 1 T lemon
  • 1/2 c walnuts, pine nuts, or toasted almonds
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 c fresh parmesan, grated


  • Place all ingredients except the oil and parmesan into a blender or food processor
  • Process and add oil slowly until it is smooth. If it's too thick, slowly add more olive oil until you like the consistency
  • Add the parmesan and continue to blend until mixture is smooth
  • Refrigerate, and eat within 3 days


Great on pasta, vegetables, on crackers or bread, used as a spread for sandwiches or used to make into a salad dressing by adding a little more oil and some herbal vinegar. YUM!


fresh nettles on a wood cutting board with a knife and wooden bowl of pesto