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.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
