Serves: 9+
Cooks in: 20 minutes
Difficulty: 3/10
Gluten free

when we think about stingy nettles we are often taken back to times as kids playing in the park & maybe taking a tumble and landing pile of them. Then having to deal with the uncomfortable stinging & burning sensation.

Most of the time nettles are thought of as an annoying weed but did you know Stinging nettle has been a staple in herbal medicine since ancient times & when cooked right can be delicious and nutritious. I make an epic nettle pesto. Make sure you pick the nettles with gloves!


2 large Handfuls Fresh Stingy Nettle Leaves, washed – *picked wearing gloves*

3 cloves Roasted Garlic Cloves

1/2 cup/75g Roasted Hazelnuts

Zest & Juice of Half a Lemon

2 tbs Nutritional Yeast

1/2 cup Extra Virgin Olive Oil

Optional Sandwich Fillings

Roasted Red Peppers

Sun-dried Tomato



Vegan Cashew Nut Cheese

Steam or boiling your washed nettle leaves for 3 minutes. Transfer them to a food processor with the roasted garlic, hazelnuts, lemon, miso, nutritional yeast & olive oil. Blitz until it becomes a smooth paste.

Use the pesto in sandwiches, pasta & salads.

I made a beautiful toasted sandwich filled with red pepper, sun-dried tomatoes, olives, rockets & vegan cheese.