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green pesto in blue bowl with fresh nettles on the table.

Vegan Nettle pesto

Heidi Hoikka
A plant-based oil-free pesto to use as a bread spread, dip, or sauce. 
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Prep Time 15 minutes
Cook Time 1 minute
Servings 10
Calories 87 kcal

Ingredients
  

  • 1 cup cashews
  • 1 cup blanched nettles
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon black pepper
  • ¼ teaspoon salt

Instructions
 

  • Rinse your fresh-picked nettles, put them in boiling water for a minute, lift them in a sieve, rinse with cold water and squeeze out the excess water. 
  • Roast your cashew nuts in 350 F in an air fryer for 2-3 minutes or in the oven to get a slight golden color. 
  • Soak you cashews in water for 15 minutes. Then drain the water. 
  • Put your cashews and other ingredients in a blender and make a smooth pesto, you need to scrape the sides a couple of times when using a high-speed blender. 

Notes

To make the pesto you can also use a hand mixer or even a multi chopper.