Foraging Nettle and Nettle Pesto Recipe (2024)

Foraging nettle doesn’t have to be as intimidating as it seems. Nettles are an abundant wild edible you can find just about anywhere. Foraging and harvesting nettle is easy! Plus, nettle is amazing in pesto! I make several batches of nettle pesto each spring and freeze it for winter. And, I’ve included my pesto recipe, just for you!

One batch of this pesto will make almost 24 ounces! That’s three 8 ounce jars added to your freezer for winter. I love recipes that I can make in bulk right away and have extra to store away. Even if you only try this recipe once, it will feed your family 3 meals and I hope you’ll try it 3 different ways. You’re likely to learn how much you love the flavor.

What are the benefits of nettle?

If you’re hesitant to search for and harvest nettle, it absolutely is worth it! I know many herbalists and gardeners alike, who plant nettle right in their garden. That way they have access to it all year long and harvest it several times in one growing season.

It truly is super nutritious for you. An original superfood, if you will. (And it’s free, no high price tag here, just wholesome, nutrient-dense food!)

Nettle is very high in calcium, chromium, magnesium, and zinc, while also high in manganese, phosphorus, potassium, protein, riboflavin, selenium, silicone, thiamine and Vitamins A & C. (Pederson, 2010, p. 125) It is also one of the highest plant sources of protein available and is believed to build the blood and strengthen the body.

David Hoffman, a renowned herbalist, is quoted as saying, “When in doubt, use nettles.” (Just about everyone would benefit from nettle!)

Freeze-dried capsulated nettle is also an excellent ally for seasonal allergies. The herb has antihistamine properties and helps to dry up the nasal passages. Paired with vitamin C, it supports the body for both seasonal allergies and iron absorption.

This post may contain affiliate links, using these links means I may earn a percentage of the purchase at no extra cost to you. Read my full Disclosure here.

Where can I find nettle?

Nettles (Urtica dioica) thrive just about everywhere, but especially, in moist, rich soil and are commonly found on homesteads, farms, grasslands, even gardens, and frequently on the outer edges of woodlands and creeks. Nettle can adapt from full sun to full shade but prefers moist soil. They taste a bit like spinach, but have a softer texture and are much less bitter-with much more nutrition!! What?!

Nettle is one of my favorite spring greens. I love the leaves in soup or pesto. It has a unique flavor with a slightly sweet taste and pairs really well with potatoes in soup!

How do I identify nettle?

Nettle is a dark green perennial herb growing up to 8 feet tall. The leaves are opposite, coarsely toothed, pointed at the tip, and veined. The leaves are also darker on the top than the bottom and covered with many stinging hairs. The flowers are small and hidden along the main stem of the plant in branching clusters. Do not harvest after the plant has flowered.

Remember to always check 3 reliable sources when foraging to be sure your identification is accurate.

Here are several accurate foraging guides:

How do I harvest stinging nettle?

Use thick gloves and wear long sleeves to harvest and handle nettle, cut off the top 6-10 inches with scissors of a plant that has at least 4 sets of leaves. Do not harvest after the plant has flowered. However, you can harvest them all year long if properly tended.

If you have nettle growing in your garden, or you found a wild nettle patch, harvest and keep them cut back to prevent flowering. Avoid cutting the plant at ground level, leave at least 6 inches of the stem to remain and grow (10+ inches if it’s later in the season). Watch the nettle patch and allow for continual new growth and several harvests throughout the growing season. You can harvest at least 3-4 times during one growing season without harming the plants.

Nettle will keep in a sealed plastic bag up to 2 weeks in the refrigerator. When you’re ready to use the nettle, tear the leaves from the stem and remove the leaf stem. Gently wipe away or wash off grass or dirt from the leaves before using. Add to soup, sauté with butter and garlic, or boil the nettle to remove its sting and use in pesto.

Why do nettles sting?

Shockingly, people sting themselves on purpose with nettle. The practice even has its own name, called urtication, and is the act of intentionally stinging oneself with nettle. It was (and still is) common practice for centuries. The sting acts as a counterirritant, bringing blood flow to a certain area of the body, and thus, temporarily relieving pain. It may be helpful for all types of different ailments, affecting the nervous, cardiovascular, musculoskeletal, and lymphatic systems.

The names nettle and stinging nettle are commonly interchanged, which may cause some confusion, however, they are the same plant. A nettle sting is similar to a bee sting. Herbal salves and even the fresh juice of the nettle plant will alleviate irritation from the sting.

Have no fear, as long as you’re wearing gloves and long sleeves, you shouldn’t worry about the sting.

The leaves contain formic acid, which is responsible for the sting. This acid is neutralized by heating, drying, or mashing. When I make nettle pesto, I boil the leaves for at least 5 minutes before adding them to my food processor. I do not recommend using raw leaves to make pesto, although, some people do.

Does a nettle sting or rash spread?

No, thankfully, this rash or sting does not and will not spread. It typically only lasts about 24 hours (or less if using an herbal salve). The sting is soothed by herbal salves or other rash ointments.

As long as you use thick gloves and wear long sleeves (and possibly pants, if you’re hiking), you shouldn’t worry about the sting. The plant is really harmless.

Nettle Pesto Recipe

Ingredients

1 large bowl Nettle leaves

Olive oil

3-4 large Garlic cloves

1/4 cup Parmesan cheese

1/4 cup Sunflower seeds (substitute pine nuts, almonds, pistachios, etc.)

Salt and Pepper, to taste

Method:

1. Garble (remove the stems from) fresh nettle leaves. Gently wipe or wash to remove grass or dirt.
2. Gently boil nettle leaves for at least 5 minutes.
3. Strain and add to a food processor or high powered blender, with the sunflower seeds (or nut of choice), garlic, cheese, salt, and pepper.
4. Pulse the machine a couple of times to start. Turn on low and slowly drizzle olive oil from the top opening on the food processor.
5. Stop once everything comes together. Check for the consistency. You want it to be a spreadable sauce.
6. Pulse and add more olive oil if necessary.
7. Serve with fresh vegetables, over pasta, on toast, on chicken or fish, or use for pizza sauce.
8. Further, freeze it for later! Add to 4 or 8-ounce mason jars and freeze. It will be a welcome treat once January comes around!

Don’t waste the nettle cooking water (tea)! Either drink it yourself, all of those vitamins and minerals are in the water, or water your plants with it!

Pin This For Later:

Try adding nettle to your next quiche with this recipe!

Have you seen nettle out on a hike before? Have you tried harvesting and using it? Share your experience below!

References:

Mars, Bridgette. The Desktop Guide to Herbal Medicine. Laguna Beach, Basic Health Publications, Inc. 2007.

Pedersen, Mark. Nutritional Herbology. Warsaw, IN, Whitman Publications. 2010.