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Wholewheat Pasta with Nettle Pesto

Serves 4


  • 2 cups young nettle leaves, blanched
  • 4 garlic cloves, peeled
  • 1/3 cup walnuts, chopped
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup extra-virgin olive oil
  • 12 oz dried wholewheat pasta


  • Combine nettle leaves, garlic, and walnuts in a food processor. Process while gradually adding olive oil until you reach desired consistency. Stir in grated Parmesan cheese.
  • Cook pasta according to package directions to al dente.
  • Drain pasta, put back in the pot, and stir in nettle pesto.
  • Transfer onto serving plates and garnish as desired.