Nettle Ramp Pesto

Written by Cindy Graham

Nettle Ramp Pesto

Pesto is a delicious and easy way to incorporate these super nutritious wild greens into your diet.



3 cups cups packed, dry, raw stinging nettle leaves and tender stems

1 ½ – 2 cups ramps, packed (to taste)

1/3 cup extra virgin olive oil

1/2 tsp unrefined salt 1/2 tsp

2 + 1/2 tablespoon nutritional yeast

1/4 cup walnuts



Place all ingredients except walnuts in a food processor, blend until smooth. Add walnuts (or other favorite seed or nut) and pulse until nuts are in small pieces. Store in fridge for up to a week. Enjoy on rice, pasta or crackers.

Note: collect and process stinging nettles with gloves. Stingers are neutralized once processed in food processor, blended, juiced or cooked.

Try experimenting by substituting or combining the nettles with other greens, such as chickweed. And maybe add some cilantro or parsley for a different twist.


Cindy Graham

Cindy Graham

Natural Health & Wellness Coach

Cindy Graham is a holistic health practitioner providing professional coaching and support to her clients in Asheville and throughout Western North Carolina. Specializing in several alternative health modalities, let Cindy guide you to nutritional wellness, emotional health, and optimal well-being.

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