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Nettle Pesto

Herbalists confirm that nettles contain iron, formic acid, histamine, ammonia, silica acid and potassium. These minerals are known to help rheumatism, sciatica and other pains. They lower blood pressure and blood sugar levels to increase the haemoglobin in the blood, improve circulation and purify the system.

Nettle Pesto

Makes 2-3 x 200ml (7fl oz/scant 1 cup) jars

110g (4oz) nettle tops

1 clove garlic

50g (1oz) grated Parmesan

25g (1oz) peeled and toasted almonds or cashew nuts, roughly chopped

225ml (8fl oz/1 cup) extra virgin olive oil

1/4 teaspoon salt and freshly ground black pepper


Bring a large pot of water to the boil. Blanch the nettle tops for 1 minute and refresh in cold water.  Drain well. Place the nettles, garlic, almonds, salt and pepper in the bowl of a food processor, whizz for a few seconds.  Add the olive oil and whizz again. Finally add the Parmesan and whizz for a few more seconds.


Store in sterilised jars covered in a layer of olive oil. 

This is a recipe by
Darina Allen
View all my recipes

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