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5 from 2 votes

Purple Dead Nettle Pesto

Prep Time15 mins
Cook Time5 mins
Servings: 12


  • 3 Cups Purple Dead Nettle packed - leaves & flower tops
  • 5 Cloves Garlic
  • 1/3 Cup Nuts pecans, walnuts, pines nuts, etc.
  • 1 Tsp Italian Seasoning
  • 2 1/2 Tbsp Lemon Juice
  • 2-4 Pinches Sugar
  • 3/4 cup Parmesan Cheese
  • 1/2-1 Cup Olive Oil


  • Harvest your purple dead nettle by picking the flower & leaf tops off the plant.
  • Rinse and dry the dead nettles.
  • In a food processor, blend all ingredients except the olive oil.
  • After ingredients are combined, pour the olive oil in as a slow drizzle, until you've reached the desired consistency.


  • Make adjustments as neccssary. From batch to batch, I find that I sometimes need to adjust the seasonings.
  • If you choose to store your pesto in the freezer, do not add the parmesan cheese until you thaw and serve. Freezing with the cheese will change the consistancy.