Stinging Nettle Pesto

⏲ ~27 min total · prep 12 · cook 15 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 2 oz stinging nettle leaves (about 4 loosely packed cups)
• 1/3 cup blanched almonds
• 2 cloves garlic
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Instructions

1. Wearing gloves, rinse the nettles and strip just the leaves from the tough stems.
2. Drop the leaves into 2 quarts of boiling water for 30 seconds — they will slump and turn deep green — then scoop into a bowl of ice water for 1 minute to set the color and kill the sting.
3. Squeeze the cooled leaves in a clean towel until almost dry; you should have a firm, damp dark-green ball.
4. Pulse the almonds and garlic in a food processor to coarse crumbs, add the nettle ball, Parmesan, salt, and pepper, and process to a rough paste.
5. With the motor running, pour in the olive oil in a thin stream, then the lemon juice, stopping while the pesto still has texture.
6. Taste and adjust salt; let stand 10 minutes so the garlic mellows, then serve spooned over grilled chicken or zucchini noodles.

Why this recipe works

• Blanching solves everything Thirty seconds in boiling water and an ice bath kills the sting, sets a deep green color, and softens the leaves for the food processor. Raw nettles are untouchable; blanched ones behave like any other herb.
• Almonds instead of pine nuts Blanched almonds bring the same richness at a fraction of the cost. They pulse to coarse crumbs that give the pesto body without turning paste-heavy.
• Two net carbs Two net carbs for a sauce that behaves like a main event. The batch is mostly nettle leaves and olive oil, so the Parmesan and almonds carry the small count.

Tips for making this recipe well

Gloves until the blanch

Raw nettles sting through bare hands, so rinse and strip the leaves with gloves on. Once the leaves hit the boiling water for thirty seconds, the sting is gone and you can handle them freely.

Squeeze the leaves hard

Twist them in a clean towel until almost dry. Water left in the ball dilutes the pesto and makes it weep in the jar overnight.

Stop while it has texture

Process to a rough paste, not a smooth sauce. The almonds should still show as small flecks when you spread it.

Give it ten minutes

The rest lets the raw garlic mellow into the oil. Taste for salt after the wait, since the flavor rounds out noticeably in that time.

Taste before adding more salt

Parmesan and sea salt already carry the batch. Adjust only after the ten-minute rest, when the garlic has settled and the real flavor shows.

Serving suggestions

Spoon it over grilled chicken or toss it with zucchini noodles, as the method suggests, while it is still loose and glossy at room temperature. A batch lands at 2 net carbs, and the forty-five minutes is mostly blanching and pulsing rather than watching a stove. Cold pesto turns stiff and mute, so pull the jar from the fridge ten minutes early and stir. A little of this goes a long way.

Storage and meal prep

Refrigerate the pesto in a sealed jar for 3 to 4 days; the olive oil sets it, and a stir brings it back. It freezes well for 2 to 3 months, though the color dulls slightly and the fresh garlic sharpness softens by the time it thaws. Thaw overnight in the fridge rather than in a warm pan, since gentle heat keeps the cheese from turning grainy. Small jars beat one large container, because repeated thaw-and-refreeze cycles cost texture every time.

Variations worth trying

• Toasted almonds Toast the blanched almonds for a few minutes before pulsing. The pesto turns deeper and nuttier, with the garlic reading softer against it.
• Half parsley Swap half the nettles for flat-leaf parsley if your nettle supply runs short. The green stays and the flavor turns more familiar.
• Lemon forward Double the lemon juice for a brighter sauce over rich meats. Add it after the oil so it stays sharp.
• Pecorino instead Pecorino Romano replaces the Parmesan with a saltier, sheepier edge. Hold back the added salt until you have tasted it.

Frequently asked questions

Where do I get stinging nettles?

Farmers markets and well-stocked greengrocers carry them in spring, and foragers sell them by the bunch. Handle everything with gloves until the leaves have been blanched.

Is it really safe to eat nettles?

Yes, once blanched. Thirty seconds in boiling water destroys the sting entirely, which is why the ice bath follows immediately to hold the color.

Can I skip the blanch and use them raw?

No. Raw nettles sting the mouth the same way they sting your hands. The blanch is not optional in this recipe.

Why did my pesto turn dark on top?

Oxidation where the pesto meets air. Press a piece of plastic wrap onto the surface or pour a thin layer of olive oil over it before sealing the jar.

Can I freeze it?

For 2 to 3 months, yes. The texture holds well because there is no dairy-heavy base beyond the cheese, though expect slightly duller color after thawing.

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