Nettle and Hazelnut Pesto Recipe


Nettle is delicious in pesto and hazelnut brings an earthy compliment to this sauce.

It makes about 2 cups.


  • 2 cups frozen or steamed nettle leaves
  • 3/4 cup grated Parmesan
  • 3/4 cup olive oil
  • 5 chopped garlic cloves
  • 1/2 cup chopped hazelnuts


  1. Mix all ingredients together in a blender or food processor until finely mixed.
  2. Toss Pesto with warm cooked pasta or steamed vegetables.

Storage and Use

Nettle and Hazelnut Pesto may be frozen for up to 6 months. I like to freeze tablespoon-sized portions in snack bags or ice cube trays to later add to sauces and soups. We call them pesto-packets. Larger portions work well for adding interest to cooked pasta or steamed vegetables.

Note: 1 cup of Chickweed and 1 cup of Basil can be used as a substitute for nettle in a pinch.

Sue Sierralupe

Sue Sierralupé is a Certified Master Herbalist, Master Gardener and Sustainable Landscape Specialist. She is the clinic manager and lead herbalist at Occupy Medical clinic. Sue is author of The Pocket Herbal: Medicinal Plants that Changed the World and co-author of The Practical Herbalist Herbal Folios series. Follow her blog at Herbalism Manifesto for commentary on herbs, parenting, nutrition and a whole lot more.

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