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Wild Nettle Pesto over Paleo Pasta

Author Andrea Wyckoff


  • 4 cups to 6 wild nettles (raw before blanching)
  • 1/2 cup sprouted pumpkin seeds (or walnuts or for AIP use 3 to 6 Tablespoons tiger nut flour)
  • 1/4 cup to 1/2 olive oil
  • 2 cloves garlic
  • 2 pinches sea salt
  • Tablespoon optional: 1 lemon juice
  • Pasta of your choice I use 2 zucchini


  1. First I soak my fresh nettle leaves in a bowl of cold water to help rinse them while I heat up a pot of hot water on the stove.
  2. You will want to blanch the wild stinging nettles in boiling hot water for 1 to 2 minutes. And then immediately put them into an ice water bath to stop the cooking. The blanching will get rid of the "sting" of the nettles. I use tongs to move them into the hot water to avoid getting stung in the process. You can save the cooking water for nettle tea.
  3. Blend all ingredients together in a food processor. I like to use my immersion blender for minimal clean-up.
  4. I love to serve this nettle pesto over pasta. As pictured, I made a quick bowl of "angel hair" pasta using my Kiwi Pro Slice tool and 2 zucchini. You can also use a Spiralizer to make a zucchini pasta more similar in size to spaghetti.

Recipe Notes

I often use the Kiwi Slicer to make my noodles quickly, especially because the clean up is so easy! Tip for using the Kiwi Slicer, sometimes you have to play around with the angle at which you slide it down the zucchini to get clean cut thin noodles, and sometimes you have to gently adjust the position of the blades by pushing one closer to the other so there is less of a gap, (if you own one you will know what I mean) that way you then get individual shreds instead of larger connected strip.