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Stinging Nettle Pesto- Clams & Muscles

Fins Bistro


PREP TIME: 20 minutes

YIELD: 2 cups

PORTION SIZE: serves 4



1 cup Stinging Nettles, washed, destemmed

6 clove garlic

¼ cup shredded parmesan cheese

1 cup olive oil


Using gloves, plunge nettles in cold water lifting them out and placing in colander. Bring a sauce pan of water to boil, add ¼ cup salt. Place nettles in boiling water to blanch, once dark green in color, transfer to a bowl of cold water, add a little ice to cool the nettles. Remove from water and squeeze into balls to remove all water. (the blanching liquid can be reserved for a nutritious soup broth.)

In a food processor, add garlic and pulse to mince, add nettles and continue pulsing until mixture is almost pureed. Add parmesan and slowly drizzle in olive oil. Season with salt and pepper to taste.

Store in airtight container in fridge for up to a week.

Chef, Jeff Maxfield


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