Spring Pasta with Nettle Pesto Recipe

Why This Spring Pasta with Nettle Pesto Is My Seasonal Go-To

Every spring, as soon as I spot the first wild nettles poking up near the back fence, I know it’s time for this pasta. There’s something about the vibrancy of nettles that screams fresh start — peppery, earthy, and just a little wild. This Spring Pasta with Nettle Pesto has become my ritual meal for shaking off winter and stepping into longer days. The pesto is bold and green, the lemon zest is zingy, and toasted pine nuts give it that soft buttery crunch that ties everything together.

The first time I made this, I underestimated nettles and picked them barehanded. Rookie mistake — my fingers were tingly for hours. Lesson learned: gloves on, always. But totally worth it, because once blanched, nettles mellow out into this soft, spinach-meets-herb kind of flavor that makes a knockout pesto. If you’re into vibrant, nutrient-packed dishes with just a hint of rustic charm, this one’s for you.

Ingredients That Bring This Nettle Pesto Pasta to Life

• Fresh nettles – the star of the dish, these wild greens offer earthy depth and loads of nutrients.
• Garlic cloves – sharp and aromatic, garlic anchors the pesto’s flavor.
• Toasted pine nuts – rich, nutty crunch that balances the herbaceous sauce.
• Grated Parmesan – brings creamy saltiness to round out the pesto.
• Olive oil – smooths the pesto into a silky, spoonable consistency.
• Lemon zest – brightens everything up with a fresh citrus hit.
• Fresh linguini – tender, slurpable noodles that soak up the pesto beautifully.
• Salt & pepper – the quiet heroes for dialing in the flavor.

See the recipe card below for the full list of ingredients and measurements.

A Quick Guide to Blanching Nettles Without Getting Stung

Trust me, nettles are no joke when raw. But once they’re blanched, they become tame and tender. Bring a large pot of salted water to a rolling boil, then toss in the nettles using tongs or gloved hands. Let them cook for just a minute or so, until they darken to a deep green and soften. Drain immediately and rinse with cold water to stop the cooking. Give them a good squeeze to get out excess moisture — you don’t want a watery pesto.

Once blanched and squeezed, they’re ready to go straight into your food processor or blender.

How to Make This Spring Pasta with Nettle Pesto

Toast the pine nuts. Heat a dry skillet over medium and toss in the pine nuts. Stir frequently until they turn golden and fragrant. Watch closely — they go from perfect to burned in seconds. Set them aside to cool.

Blanch the nettles. Wearing gloves, remove any tough stems. Boil a pot of salted water and drop the nettles in for about a minute. Drain, rinse with cold water, and squeeze out every drop of water.

Blend the pesto. In a food processor, combine the blanched nettles, garlic, half the pine nuts, Parmesan, and lemon zest. Pulse a few times, then slowly drizzle in the olive oil while blending until you get a thick but spreadable sauce. Season with salt and pepper to taste.

Toast the pine nuts. Heat a dry skillet over medium and toss in the pine nuts. Stir frequently until they turn golden and fragrant. Watch closely — they go from perfect to burned in seconds. Set them aside to cool.

Blanch the nettles. Wearing gloves, remove any tough stems. Boil a pot of salted water and drop the nettles in for about a minute. Drain, rinse with cold water, and squeeze out every drop of water.

Blend the pesto. In a food processor, combine the blanched nettles, garlic, half the pine nuts, Parmesan, and lemon zest. Pulse a few times, then slowly drizzle in the olive oil while blending until you get a thick but spreadable sauce. Season with salt and pepper to taste.

Cook the pasta. Use that same pot of boiling water — less cleanup! Drop in the linguini and cook until al dente. Reserve a bit of the pasta water before draining.

Toss it all together. Return the drained pasta to the pot or a big mixing bowl. Spoon in the pesto and gently mix, adding a splash of pasta water if needed to loosen things up. Finish with the remaining pine nuts and a little extra lemon zest if you’re feeling fancy.

Cook the pasta. Use that same pot of boiling water — less cleanup! Drop in the linguini and cook until al dente. Reserve a bit of the pasta water before draining.

Toss it all together. Return the drained pasta to the pot or a big mixing bowl. Spoon in the pesto and gently mix, adding a splash of pasta water if needed to loosen things up. Finish with the remaining pine nuts and a little extra lemon zest if you’re feeling fancy.

Tips for the Best Spring Nettle Pasta Experience

Getting the Texture Just Right

The pesto should be thick but not paste-like. If it clings too tightly to your spoon, blend in a bit more olive oil or a spoonful of warm pasta water. I like mine smooth, but if you want it more rustic, pulse rather than fully puree.

How to Store Leftover Nettle Pesto

You can make the pesto ahead — it keeps well in the fridge for up to 4 days. I usually press a little olive oil over the top to keep it from browning. You can also freeze it in small portions using an ice cube tray, which makes weeknight pasta super easy.

Serving Suggestions and Variations

This pasta holds its own, but if you want to dress it up, try topping it with crumbled goat cheese or a handful of sautéed mushrooms. I’ve even added roasted cherry tomatoes for a pop of sweetness. And if nettles aren’t in season? Baby spinach or kale makes a great stand-in, though the flavor won’t be quite as wild and woodsy.

This dish is perfect with a glass of chilled white wine and a seat in the sun.

A Bowl Full of Spring

There’s something about a plate of warm linguini tangled with this nettle pesto that feels like a quiet celebration. The earthy green of the sauce, the pop of citrus from the lemon zest, the way the pine nuts crunch with each bite — it’s comfort food dressed in spring’s finest. This spring pasta with nettle pesto brings together simplicity and boldness in the most satisfying way. I love serving it with a chilled glass of white wine, bare feet on the porch, and maybe a little sunlight sneaking through the kitchen window. It’s one of those meals that tastes like it was made just for right now.

FAQs about Spring Pasta with Nettle Pesto

Can I freeze the nettle pesto?

Yes, nettle pesto freezes really well. Spoon it into an ice cube tray or small containers, freeze, then transfer to a sealed bag. It’ll keep for up to 3 months, and you can thaw just what you need.

What’s a good substitute if I can’t find nettles?

If nettles aren’t in season or available near you, try baby spinach, kale, or even arugula. While the flavor won’t be as unique, these greens still make a tasty and nutritious pesto.

How long does spring pasta with nettle pesto keep in the fridge?

Once tossed with pasta, leftovers will keep in the fridge for about 3 days. Store it in an airtight container and reheat gently on the stove with a splash of water or olive oil.

Can I make this spring nettle pasta vegan?

Absolutely. Just swap the Parmesan for a vegan hard cheese or use nutritional yeast for that savory, umami kick. Everything else in the recipe is already plant-based.

More Relevant Recipes

Spring Salad with Asparagus, Peas, and Goat Cheese: This light and vibrant spring salad brings together tender asparagus, sweet peas, and creamy goat cheese — perfect alongside or in place of nettle pasta when you’re craving something fresh and green with a citrusy zing.
Spring Farro Bowl with Herb Yogurt Sauce: Hearty yet fresh, this farro bowl features spring herbs and a tangy yogurt dressing that echoes the herbal brightness of nettle pesto. A nourishing, satisfying meal for any spring day.
Green Goddess Pasta Salad: Packed with herbs and creamy dressing, this pasta salad channels similar green energy as nettle pesto — rich, herbaceous, and perfect for picnics or meal prep when you want something fresh and filling.