Nettle Pesto & Mung Bean Pasta

If you want to impress someone in the spring, this is definitely one of the dishes to make.

As crazy as this might sound, you can eat these stinging nettle leaves.

Nettles are actually packed with iron, protein, calcium, potassium, manganese, vitamins A, C and D! They are super healthy and tasty but should be harvested for food only before they have flowers, which is late March to April/May. Now is the time!

Nettle Pesto & Mung Bean Pasta

  • Difficulty: easy
  • Print


  • 2 cups fresh stinging nettles
  • 1/2 cup olive oil
  • 1 Tbsp fresh lemon juice
  • 1/2 cup hemp seeds
  • 2 garlic cloves, diced
  • handful cherry tomatoes
  • salt/pepper
  • 3 Tbsp parmesan (homemade vegan version)
  • 3/4 bag mung bean pasta


  1. Boil a large pot of water with 1 tsp salt
  2. Using gloves or a bag, pick the nettle leaves, discard the stems and drop them in the boiling water. Let simmer for 3 minutes.
  3. Transfer right away to a bowl of cold iced water to cool.
  4. In a food processor, blend the nettles, hemp seeds, lemon juice, garlic, olive oil, parmesan together. Add salt/pepper as per your taste
  5. Cook the pasta in a pot simultaneously
  6. Drain the pasta. Once everything is ready, mix the pesto and pasta in a large bowl
  7. Add some fresh chopped tomatoes and any other vegetables you like on top and more parmesan for sure!

Spring Love!

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