Nettle Pistachio Pesto

No ratings yet

Discover my favorite nettle pistachio pesto recipe made with fresh stinging nettles, pistachios, garlic, olive oil, lemon, and nutritional yeast. This easy summer recipe is packed with flavor, nutrients, and perfect for pasta, sandwiches, and grilled vegetables.

Prep Time7

Cook Time3

Total Time10

Course: Condiment

Cuisine: European, Italian

Keyword: Nettle Pistachio Pesto

Servings:

Calories: 149kcal

Equipment

Ingredients

2 cups Pistachio
4 cups Fresh nettles
3 cloves Garlic
1/4 cup Lemon juice
1/4 tsp Salt
1/4 tsp Red pepper flakes
1/4 tsp Black pepper
1/2 cup Oive oil or more if needed
1/2 cup Nutritional yeast

Instructions

Rinse the nettles well to remove any dirt.
2. Bring a pot of salted water to a boil and blanch the nettles for about one minute. Immediately transfer them into an ice bath to stop the cooking and preserve their bright green color. Once cooled, squeeze out as much water as possible. This is one step I never skip. During recipe testing, I found that leaving too much moisture diluted the flavor and made the pesto watery.
3. Add the blanched nettles, pistachios, garlic, lemon juice, nutritional yeast, red pepper flakes, black pepper, and olive oil to a food processor. Pulse several times, then blend until you reach your preferred consistency. I personally don't like completely smooth pesto.
4. Leaving a little texture makes it feel homemade and gives every bite a bit more character.

Notes

If you like a smoother pesto add more olive oil.

Nutrition