Walnut Pesto


Spring is in the air! This recipe uses stinging nettle which helps to keep allergies at bay while firing up your taste buds! Check your local farmer’s or organic market for this beneficial plant that adds depth and flavor.


1 cup
raw walnuts
1 cup
fresh basil
1 cup
stinging nettles (steamed for 1 minute and drain)
1⁄2 tsp
4 clove
garlic (raw)
2 tbsp
yeast ( nutritional yeast )
1 tbsp
lemon juice
4 tbsp
5 tbsp
olive oil


Place all ingredients except olive oil into a food processor. Using the blade attachment, blend until ingredients have formed a rough paste. With the motor running, drizzle in olive oil until the pesto forms a paste. For a looser pesto, add more water and olive oil until you reach the desired consistency. Option: use fewer walnuts, ½ - ¾ cup or until desired consistency is reached. Salt to taste.

By Heather Rilling, ND, and Rubaina Dang, ND