Nettle Pesto

PrepTime: 25 minutes

Makes: 1 generous cup


1/2 pound nettles

4 large garlic cloves, smashed

1/2 cup toasted  nuts (your choice)

1/2 teaspoon salt

Freshly ground pepper

1 tablespoon freshly squeezed lemon juice

1 1/4 cups extra virgin olive oil

1/3 cup grated Parmesan cheese


Bring a large pot of salted water to a simmer. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes (this denatures their sting). Dump into a colander to drain.  Or, you can use the nettles raw (the pulverizing in the processor will also denature their sting).

When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible.

In a food processor, whirl the garlic, nuts, salt, and pepper to taste until finely chopped.

Add nettles and lemon juice and whirl until finely chopped. With the machine running, add the oil and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Submitted by Kai, Adapted from


Kale Pesto


3 cups chopped organic kale

1/2 cup pine nuts (or any nut, really)

Juice from half a lemon

1 (or more if you like garlic-y pesto) Mama Bird garlic clove, smashed

1/4+ cup grated parmesan cheese

Salt & pepper to taste

Organic olive oil, for cooking the kale and to achieve desired consistency of the pesto



Heat olive oil in a pan over medium heat and sautee the kale and garlic until garlic is brown.

Cool slightly then add all ingredients to blender/food processor and BLEND.  Continue to slowly add oil while blending, until you have reached the desired consistency and texture of the pesto.

Serve in any way you would traditional basil pesto


Note:  If you want to make extra to freeze, omit the cheese, and add in later, after defrosting and just before serving.

Recipe submitted by Mara, adapted from recipe on Osborne Seed website