Stinging Nettle Pesto

By Mary Reed

Tip: If you’re backpacking, you can still use a fresh chunk of parmesan cheese without packing a grater - grate it by scoring the parmesan with a fork (see photo). Or you can get this cool little mini grater.

Stinging Nettle Pesto photo gallery

While a brush with stinging nettles on your skin is to be avoided, this highly nutritious wild edible makes an excellent pesto. Be careful when collecting them and steam the nettles to take out the stinging effect.

Prep time: 30 minutes
Feeds: 2 hungry foragers

1 cup steamed stinging nettle leaves
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts or walnuts
1 clove garlic
1 cup olive oil
8 ounces (half a box) of pasta

At home: Steam the nettles and then throw all ingredients in a blender and blend to a smooth consistency. Put in a water-tight container and take it with you to camp.

At camp: Steam the nettles and then chop all ingredients as finely as you can. Put them in a bowl and mix.

Pour pesto on top of pasta and grate parmesan cheese on top to garnish.