In early spring, nettle is one of the first abundant wild greens to emerge. It’s deeply nourishing, rich in minerals, vitamins, and even protein, and offers a kind of steady, rebuilding energy after the winter months.

In this video, I share how to make a simple nettle pesto using fresh spring shoots.

Blending the leaves breaks down the stinging hairs, allowing you to enjoy the full vitality of the plant in a fresh, vibrant way. This is one of my favourite ways to work with nettle in the early season simple, nourishing, and something you can feel in your body right away.

Nettle Pesto Ingredients:
200g fresh nettle shoots
1/2 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup nuts or seeds (pine nuts, hemp hearts, walnuts, sunflower seeds, or almonds all work well)
1-3 cloves garlic
Salt to taste

Ingredients can be adjusted freely depending on what you have on hand. Pesto is something you can feel your way through.