Nettle Pesto

The nettle (Urtica dioica) has been used in folk medicine for centuries. It contains calcite, magnesium, iron, phosphorus and chlorophyll and is rich in vitamin C. With its diuretic effect, it cleanses the entire body and helps with gout, rheumatism, joint inflammation as well as stomach and intestinal problems. I love this plant cut into small pieces in a salad, baked as crisps or as a pesto. This paste tastes good on bread as well as pasta.

Duration: 10 minutes

Amount: 10-20 portions


250 grams nettles

1-2 cloves of garlic, crushed

50 grams of parmesan cheese

½ teaspoon of herbal salt

150 millilitres of safflower or olive oil


1. Clean and finely chop the nettles.

2. Finely grate the garlic and the parmesan cheese, the herbal salt and the oil in a mortar or puree in a food processor.

3. Pour the pesto into sterilized jars. It will keep in the refrigerator for 2-3 weeks.

Tip: Please make sure that there is always a layer of oil covering the pesto. It prevents the mixture from getting mouldy.

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