Nettle Walnut Pesto


With a fresh and zesty taste, everyone is sure to love this walnut pesto! The recipe uses stinging nettle, which helps to keep allergies at bay while also firing up your taste buds! Check your local farmer’s or organic market for this beneficial plant that adds depth and flavor, or forage your own.

This recipe was curated by Heather Rilling, ND, and Rubaina Dang, ND of Bastyr University.


1 cup fresh basil
1 cup stinging nettle (steamed for 1 minute and drained)
1 cup raw walnuts
½ teaspoon salt
4 cloves raw garlic 
2 tablespoons nutritional yeast 
1 tablespoon lemon juice
4 tablespoons water 
5 tablespoons olive oil
beetroot and kumera quiche recipe
olive oil


1) Place all ingredients except olive oil into a food processor.  

2) Using the blade attachment, blend until ingredients have formed a rough paste. 

3) With the motor running, drizzle in olive oil until the pesto forms a paste. 

4) For a looser pesto, add more water and olive oil until you reach the desired consistency.  

5) Salt to taste.


Tips:  Use fewer walnuts, ½ – ¾ cup or until desired consistency is reached.  When handling fresh stinging nettle, use gloves until nettles have been cooked.