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Nettle Pesto Pasta

This pesto pasta takes a refreshing twist on the classic basil sauce by infusing some local Pacific Northwest bounty.

Pesto Pasta by Karen Wang.jpg
Photo by Karen Wang.

Recipe by Sarah Kirkconnel. www.trailcooking.com

YIELD

About 2-3 servings

PREP TIME / COOK TIME

5 minutes / 30 minutes

INGREDIENTS

  • 8 ounces pasta
  • 1/4 cup toasted finely diced pine nuts or walnuts
  • 1/4 tsp granulated garlic
  • 1/2 cup parmesan cheese
  • 1 cup extra virgin olive oil
  • 1 packed cup stinging nettle leaves (picked along the way)

DIRECTIONS

1

In a pot, bring 1/4 cup water to a boil, add nettle leaves, cover tightly and let steam a couple minutes (lower the flame)

2

Drain off any water left, then chop the leaves as finely as you can.

3

Add the olive oil, garlic, and nut to a quart-sized bag, then add the nettles. Stir well and put aside.

4

Bring 4 cups of water to a boil in the pot, add pasta and cook according to package directions. Drain carefully.

5

Add pesto to pasta as desired; top liberally with cheese.

NOTE: When picking nettle leaves, be sure to wear gloves and a long sleeved shirt. A clean freezer bag is a good picking vessel.