Nettle Pesto with Hazelnuts
This nettle pesto recipe is a vibrant, versatile spread that’s perfect for pasta, gnocchi, sandwiches, or drizzled over roasted vegetables. It combines the lush, earthy flavor of lightly blanched nettles with the smooth nuttiness of hazelnuts and the sharp saltiness of Parmesan, creating a fresh twist on traditional pesto. Packed with nutritional benefits, this wholesome recipe brings a touch of seasonal green to your table.
For more inspiration with fresh nettles, check out recipes like Springtime Nettle Soup.
Pairing nettle pesto with complementary dishes enhances its unique flavor profile and versatility. Think about mixing textures and tastes to create something truly satisfying. Try it with roasted potatoes, steamed green beans, or grilled zucchini get an easy upgrade with a drizzle of nutty nettle pesto.
Table of Contents
Why You’ll Love This Nettle Pesto Recipe
Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
This nettle pesto recipe is incredibly versatile, so you can tweak it to fit your needs without compromising flavor.
Time Commitment and Prep Tools
Time Required:
Special Tools to Use:
Recipe Steps at a Glance
This nettle pesto recipe can be broken down into the following steps:
Step-by-step: How to Make
Step 1: Blanching the Nettles
Handling raw nettles might feel a bit intimidating at first because of their notorious sting, but once you know the trick, it’s easy to neutralize them. Here are the steps to safely prepare your nettles and bring out their fresh, earthy flavor:
Wear gloves to handle the raw nettles and rinse them thoroughly to remove dirt or debris.
Bring a pot of salted water to a boil and prepare a bowl of ice water on the side.
Using tongs, carefully submerge the nettles in the boiling water for about 1 to 2 minutes, until they wilt and become deep hunter green color.
Transfer the nettles immediately into the ice water to halt the cooking process.
Drain and squeeze out excess liquid. You’ll notice their texture is now soft and pliable, ready to be blended into pesto.
Step 2: Toasting the Hazelnuts
When lightly toasted, hazelnuts gets an irresistible depth that takes your pesto to the next level.
Preheat the oven and set it to 350°F (175°C). Place the hazelnuts in a single layer on a baking sheet.
Roast the nuts for about 10 minutes, giving the pan a shake once or twice to ensure even browning. Keep an eye on them to prevent over-toasting.
Once they’re cool enough to handle, rub the toasted hazelnuts between a clean kitchen towel to remove their papery skins.
Step 3: Blend Ingredients in a Food Processor
A food processor is your best friend here.
Place the toasted hazelnuts, and garlic clove in food processor and pulse it a few times until they break into chucks. Add the blanched nettle and process until everything blends together.
Next, add grated Parmesan cheese and pulse a few times.
Lastly, start to drizzle in extra virgin olive oil slowly through the processor tube and blend, until the mixture forms a creamy yet slightly textured consistency.
Taste and season with salt and freshly cracked black pepper as needed.
Step 4: Storing Nettle Pesto in Ice Cube Trays
Once your nettle pesto is ready, you’ll want to store it in a way that preserves its vibrant color and taste for future meals. I like to portion them out in ice cube trays.
Spoon the freshly made pesto into a clean ice cube tray, filling each compartment completely by pressing it in.
Cover the tray with plastic wrap or transfer it into a freezer-safe plastic bag for sealing and protection against freezer burn.
Freeze your tray until the pesto blocks are solid, then pop them out and store in an airtight container or freezer bag.
I like to use this method to store pesto, compound butters, and sauces.
This method ensures you have perfectly portioned pesto cubes, ready to toss into warm pasta or stir into soups at the drop of a hat. Since nettles are seasonal, freezing them allows you to enjoy their flavor year-round without sacrificing quality.
What Goes Well with Nettle Pesto
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can I Make Nettle Pesto Vegan?
Absolutely! A few clever substitutions can transform this recipe into a completely plant-based option without sacrificing its fresh, nutty flavor. Here’s how to do it:
Cheese Substitute: Replace the Parmesan cheese with nutritional yeast for a similar umami depth and savory bite. Aim for about 3 tablespoons per batch.
Fats: Stick with high-quality extra virgin olive oil for a smooth, rich base. There’s no need to tweak here!
Hazelnuts: No changes needed.
How Long Does Nettle Pesto Keep?
Homemade nettle pesto is not only rich with flavor but also convenient to store. Here’s what you need to know about keeping it fresh:
Refrigeration: Store your pesto in an airtight container in the fridge, with a thin layer of olive oil on top to prevent oxidation. This will keep it flavorful and vibrant for up to 5 days.
Freezing for Longer Storage: For a more long-term solution, spoon the pesto into ice cube trays, freeze until solid, then transfer the frozen cubes to an airtight freezer bag or container. Pesto stored this way can last up to 3 months or even longer. This trick is great for effortless portion control when you’re looking to add a pop of green to your meals.
More Recipes to Try from Cafe Osharak
If you loved this recipe, you won’t want to miss these other delicious creations: Middle Eastern waffles, Wild green salad, and Cherry tart! Each one is packed with flavor and perfect for your next meal. Give them a try and let me know your favorites!
Falafel Waffles
Solomon Seal salad
Cherry Frangipane Tart
Did you make this Nettle Pesto or another recipe from my blog? Please 🌟 rate it and leave a 📝 comment to tell me all about your experience.
Thanks for stopping by!
Nettle Pesto with Hazelnuts
Ingredients
- 1 bunch fresh nettles
- ½ cup whole hazelnuts
- 1 small garlic clove
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil or to taste
- Salt to taste
- Freshly ground black pepper
Instructions
Blanch the Nettles
- Wear gloves and rinse nettles well to remove dirt.
- Bring a pot of salted water to a boil. Prepare a bowl of ice water on the side.
- Using tongs, submerge the nettles in boiling water for 1–2 minutes, until wilted and deep green.
- Transfer immediately to the ice water to stop cooking.
- Drain and gently squeeze out excess liquid. Set aside.
Toast the Hazelnuts
- Preheat your oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet in a single layer.
- Roast for 10 minutes, shaking the pan once or twice during baking.
- Let cool. Rub hazelnuts in a clean towel to remove most of the skins.
Blend the Pesto
- Add hazelnuts and garlic to a food processor. Pulse until coarsely chopped.
- Add the blanched nettles and process until combined.
- Add the Parmesan and pulse a few more times.
- With the motor running, drizzle in olive oil until the pesto is creamy but still textured.
- Season with salt and freshly ground black pepper to taste.
Freeze in Ice Cube Trays
- Spoon pesto into an ice cube tray, pressing in to fill each compartment fully.
- Cover with plastic wrap or place the tray inside a freezer bag.
- Transfer pesto cubes to an airtight freezer-safe container or zip-top bag.
