The Recipe!
Introduction
Gabriella Gonzalez, chef-owner of Sky Above Trail Grub, brings you a vibrant, earthy pesto made with fresh nettles from Good Rain Farm. This versatile pesto can be used on pasta, sandwiches, or as a dip. Gloves are recommended when handling raw nettles, but once blended, they become safe and delicious.
Ingredients
½ pound nettles, stems included
4–5 cloves garlic (adjust to taste)
½ cup toasted pumpkin seeds, sunflower seeds, or walnuts
⅓ cup grated parmesan or pecorino (optional)
½ tsp salt, or to taste
Juice of ½ lemon
⅓ cup olive oil
Vegan option: Replace cheese with 2–3 tbsp nutritional yeast
Steps
Wear gloves or use tongs to handle nettles. Rinse well and remove large stems, saving them for tea if desired.
Toast seeds or nuts in a sauté pan over medium heat until golden and fragrant. Remove and let cool.
Place nettles, garlic, toasted seeds, salt, lemon juice, and cheese (if using) in a food processor. Pulse a few times to combine.
While the processor is running, slowly drizzle in olive oil. Blend until smooth and creamy.
Taste and adjust seasoning with more salt, lemon juice, or oil if needed. Blend briefly to incorporate.
Store in an airtight container in the fridge for up to 5 days or freeze for later use.