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Stinging Nettle Pesto

Stinging Nettle Pesto

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Serves: 24 tbsp Cooking Time: 20 min


  • 1 large bunch stinging nettles ( about 5 cups raw)
  • 1/4 cup organic crushed flaxseed or flaxseed meal
  • 2 tbsp organic walnuts
  • 1 tbsp white wine vinegar
  • 1 tbsp water
  • 1/2 cup organic extra virgin olive oil
  • salt & pepper
  • Radish micro greens ( optional for garnish)
  • Spirulina ( optional for garnish)



Bring a pan filled with water to a boil. Wash and rough chop the nettles before adding to the boiling water, cover and let steam for 10 minutes.


Drain the nettles and add them to a blender with all other ingredients except for the olive oil. Give it a few pulses to before setting the blender to low and slowly pouring in the olive oil. Once all the olive oil has been added, increase the blender speed to high and let it blend for 5 more minutes. Taste and add salt and pepper per your judgement. If the pesto isn't forming nicely, you can add a bit more water or olive oil to help it puree nicely. It should be quite thick like a Greek yogurt once finished.


Top with Radish micro greens and a sprinkle of spirulina for garnish before serving with crudities.


Do not be afraid of the stinging factor which is due to the chemical components the nettles have on the little hairs along there leaves and stems. Used all the way back to Ancient Greek times, the anti-inflammatory components assist in detoxing the body in addition to reducing enlarged prostates, lowering LDL cholesterol, reduces allergic reactions in respiratory problems, and is extremely high in Vitamin C and Iron for optimizing your circulation.

On a beautiful Friday afternoon, my arm innocently reached into the fridge to grab more homemade infused raspberry mint water. The strange burning and stinging pain on my left arm that ensued made me convinced I was having a stroke, how fitting that it would be near the fridge. Momentary drama aside, once I realized that I was fine I knew exactly who the culprit was, the beautiful green stinging nettles standing tall in their door shelf section alongside the herbs. This could have easily been avoided, had I placed gloves and wrapped the ends in a moist paper towel and hushed away for storage until ready to use, but I decided shortcut and treat them like the herbs by placing in a glass of water. Clearly they wanted some sort of special treatment and so an attack was imminent. Not one for standing down, I devised a clear and strategic counter attack on the nettles and transformed them into the a pesto. After boiling ( they will fight a lot on the way day) briefly to remove some of that stinging factor, they get added to a blender with a bit of flaxseed, a dash of walnuts and olive oil to create a thick and beautiful pesto that can pair with pasta, sit on top of bread, and be the captain that steers a vessel of crudites straight into your mouth. Though the stinging sensation is barely there once its cooked down, you might feel it now and then, which makes it dangerously fun to eat.

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