Nordic Foraging: Nettle + A Nettle pesto Recipe| The Adagio Blog by Thais FK
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Nettle pesto

A very simple wild take on pesto, full of flavor and with a beautiful lush green color.
Prep Time10 mins
Cook Time5 mins
Course: Main Course
Cuisine: Italian, Nordic
Keyword: nettle, pesto
Servings: 150 g
Author: Thais FK


  • 20 g nettle
  • 60 g walnuts
  • 25 g parmesan cheese
  • 45 ml (3 tbsolive oil
  • Salt to taste


  • Boil the nettle in abundant water for just a couple of minutes. It is important not to over boil the nettle, so that it won’t lose that bright green color and all its properties.
  • Sieve the nettle, rinse it with abundant cold water, drain off the excess of water.
  • Place all the ingredients in a blender and blend until the desired texture (some like it smooth, some like it a little grainy).
  • Store in the refrigerator in an airtight container for up to a week. Alternatively you can freeze the nettle pesto and thaw it overnight in a refrigerator.