3 cups (210g) Fresh Nettles (soaked in water to remove all the grits ‘n bugs and drained) 3 Garlic Cloves (16g) ¼ cup Toasted Almonds (15g) ¼ cup Parmesan Cheese (15g) ½ Tsp. 1/3 cup almonds. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Topics: The nutrient content of nettles is incredible- we recommend nettle as a staple for people who are dairy free, as a tonic in pregnancy, and as a general restorative for all. I’ve heard of nettle beer. Ingredients. fresh nettle leaves and stems (or 2 cups dried. Nettles are an incredibly nutritious perennial green — a weed, technically. https://theherbalacademy.com/12-nettle-recipes-to-add-to-your-cookbook This product is not intended to diagnose, treat, cure, or prevent any disease. If you liked this post on stinging nettle pesto, check out these other links: My post on homemade pasta. You can also use different nuts; walnuts make a good pesto with nettles. I'll have a chance to try your method momentarily since I just got back with a couple grocery bags stuffed with prime nettles and plan to boil and freeze batches for the off-season. Grab the nettles with tongs and put them into the boiling water. I wanted to see if I could make a fermented nettle pesto. Picking stinging nettle and using it in various recipes is well worth the effort. The colour is so stunning, much prettier than spinach pesto! Blend until ingredients are well mixed and form a paste. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Also, if using dried, reconstitute your organic nettle leaf in warm water for about 5 minutes. I usually dry my nettles and have never blanched them before to use fresh – this pesto looks lovely. Seems like a great idea. While we haven't given this a try, we encourage brave cooks to try it (and taste cautiously). If using dried nettle, expect a darker color of finished pesto. If you are using the processor, drizzle it in a little at a time. With a food processor, run the machine so everything combines, but isn't a smooth paste. Freeze it and use within a year. Make a local blend. fresh nettle leaves and stems (or 2 cups dried organic nettle leaf) 2-3 oz. To remove that sting, you must first blanch your nettles. Step-by-step: stinging nettle pesto tips Step 1. Blend with traditional pesto ingredients… olive oil , garlic, pine nuts and Parmesan, and you end up with a delicious twist on the traditional basil pesto. Wild Nettle Pesto: 1 cup blanched nettle leaves (about ½ pound fresh leaves) 1 cup wild garlic* or 3-4 garlic cloves. Pine nuts are actually seeds. 8 ounces pasta, we prefer spaghetti or bucatini. For the pesto. I enjoy nettle in nourishing herbal infusions, but my favorite preparation is a simple pesto, which works well with fresh or dried organic nettles. Also worth mentioning the many health benefits touted on the web, better than snake oil. Raychel Kolen, blog contributor, originally hails from the Midwest but has been calling Oregon her home for more than a decade. Freeze Nettle Stock/Nettle Tea. 1/3 cup parmesan. I spent my childhood in Iowa trying to avoid the nettle’s sting. For educational purposes only. Be sure to only handle raw nettles with tongs or rubber gloves so as not to get their tiny, welt-raising spines stuck in your skin. Remove from heat. Also Read: How to Prepare and Use Stinging Nettle, How to Freeze Stinging Nettle, How to Dry Stinging Nettle Despite what others may say, you’re not crazy! I love nettle pesto on spring-run chinook salmon, for example, and it’s great on striped bass or walleye, too. finely ground sea salt or other salt of your choosing, or to taste Toast hemp seeds or other nut/seed on a hot frying pan for about 1 minute, or until golden brown (but not burned). 1-2 peeled organic garlic cloves (or 1-2 tsp. Stir around and boil for about 90 seconds. Heat oven to 300°F. ¾ cup olive oil. March 12, 2009 at 3:38 PM Nettle pesto is rich, thick and mildly flavored – it also happens to be really healthy. Carri’s last post was on making bacon truffles. If you just want to make nettle tea later, first give the leaves a rinse and pat them dry (avoid touching them with bare skin). And once you do that, make this Stinging Nettle Pesto Pasta. This recipe makes enough pesto for 2-3 rounds of pasta, each serving 3-4. Start by harvesting a big colander full of stinging nettle. Nettle pesto tastes very “green,” and isn’t as aromatic as a basil pesto, but it tastes great and can be done in very early spring, as can my recipe for walnut and parsley pesto; walnut-parsley pesto is a cool weather standard in Italy. 1 teaspoon flaky sea salt, preferably Maldon. Serve as a spread on bread, as an additive to a minestrone (like. Start to finish, it takes less than 30 minutes to prepare. 1 cup Romano cheese, grated and divided. (Once the nettles are cooked, touching or eating them is completely safe.) This is a basic pesto recipe with nettles subbing in for basil. Coveted by herbalists, nettle is a tonic herb that is often used as a nourishing and tasty food, a strengthening and refreshing tea, a support for healthy urinary function with a mild diuretic action*, and as a mild astringent. 1 cup walnut halves and pieces, divided. John - Thanks for stopping by. Sesame seeds give the pesto a cool flavor. There are as many ways to make pesto as there are people who’ve made it, but we hope this provides you with some culinary inspiration. Even if you’ve never worked with nettles before, you probably know that they, well, sting. Get a cloth towel, like a tea towel, and put the nettles in it. Pesto is best made with a mortar and pestle, thus the name, which means "pound." Some readers have let us know that they tried the recipe but skipped the blanching to great result. ½ cup casteltravano olives. I also have a fun recipe for ramp pesto and one for arugula pesto, too. Nettle Pesto 4 ounces of stinging nettles leaves (must blanch them in hot water to deactivate “sting”), or 2 ounces of dried nettle powder (can easily be found online), if you can’t find either, use fresh basil. Culinary. Once I learned how easy it was to identify and harvest in the nearby woods, I got hooked on nettle “hunting” (taking care to only collect what I need, of course)! It keeps in the fridge for up to a month and freezes well too. This pesto makes a tasty spread on bread or crackers, a delicious dip for fresh veggies, or a sauce for pasta. Add the salt, cheese and the nettles and commence pounding. Basil pesto is the standard of course, but I’ve also seen it done with also mint, parsley, cilantro and other herbs. The Italians actually do make a nettle pesto in springtime; they call it pesto d’urtica. You want it with some texture. Stinging Nettle Pesto Recipe. Remove nettle from boiling water and place in bowl of ice water to retain its bright, green color. First add the toasted pine nuts and crush lightly -- as they are roundish, they will jump out of your mortar if you get too vigorous. So you can store this pesto in the fridge for up to a week, maybe more. Turn off heat on boiling water, but reserve the water for boiling your pasta, if using the pesto as a pasta sauce. Nettles are high in protein, iron, vitamins A and C and numerous minerals and have been used for … https://www.realfoods.co.uk/recipe/raw-vegan-wild-nettle-pesto-recipe Stinging nettles get their name from the fact that their leaves are covered with tiny sharp needles that release a painful combination formic acid, histamine, acetylcholine, serotonin (5-hydroxytryptamine), plus other unknown compounds. Add the garlic to the mortar, then pound it all enough so that the pieces don't fly around. Place walnuts on a rimmed baking sheet. Jenny Coyle, who took pix, ... Would you consider using dried, or is that sacrilege like basil? Not only is it highly nutritious (rich in Vitamin A, C, D, K, iron, calcium and protein), it’s also delicious, versatile, easy to recognize, and free. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. People have been using nettles for food, medicine, fiber, and dyes since the Bronze Age. If using fresh nettle, be careful not to touch with bare hands! 2-4 Tbsp. Then, a fine mesh strainer makes it easier to remove the small pieces of leaf from the boiling water and also from the ice water bath. Your pesto is now complete! The following edibles make the “short list” for possible additions to my wild weed pesto. ½ cup sun-dried tomatoes. Blanch nettle for 1 to 2 minutes. Edible Weeds for Making Pesto. 1 garlic clove. It’s oh-my-eat-it-with-a-spoon delicious. Use immediately, refrigerate, or freeze. Thus the name. Some of these substan… But my favourite use is to make pesto with it. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it. Examples include replacement of basil with stinging nettles leaves in a pesto, or any recipe that calls for collard greens, kale, spinach, mustard greens and others. Pesto can be made from really anything — you don’t even need a green thing, strictly speaking. The way we usually go about with nettle, is blanching it for a few minutes, and then use it in recipes such as pies, or in this pesto here. Pulse the machine a couple of times to start. Once they are cool, put them in a colander to strain. With the blender or food processor running, slowly pour in oil until desired consistency is reached. Wearing gloves, add nettles to boiling water; cook until nettles are … Add the … As an Amazon Associate I earn from qualifying purchases. It can also make for a nutritious tea. Leave a comment to let us know how it goes! With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable efforts these hardworking farmers are doing to grow and nourish our beloved botanicals. Chop them fine before making the pesto. And, based on data from the USDA, nettle leaf powder is probably one of the richest sources of minerals among edible plants! Once water boils, place nettle into boiling water using tongs. This is how: Well, on pasta is a gimme (note the photos), but it is also excellent on toast, stirred into rice at the last minute, spread over white meat poultry (chicken, pheasant, quail, grouse, turkey) or rabbit — or over fish. Not a fan of or allergic to nuts? https://www.growforagecookferment.com/stinging-nettle-recipes Needs to be dried below 116 degree F to be marketed to … 4 cups stinging nettle leaves. Nettle Pesto Recipe. Rinse nettles in a colander and let drain. There are several varieties of nettles, the best being Urtica dioica and U. urens. You can even make a green pasta with a processed paste of nettles leaves and flour. Bon appetit! Add the reconstituted and squeezed dried nettle back into the recipe at step 8. 1 tablespoon lemon zest Follow me on Instagram and on Facebook. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. So in the past we’ve made a pistachio pesto, a sun-dried tomato pesto with almonds, and the uber-seasonal wild garlic pesto! When she isn’t thinking about marketing strategy or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs. This bright green plant was plentiful on the land adjacent to the farm ponds and creek beds there. You have to blanch nettles anyway before eating them, and the left over blanching water can be used as a vegetarian stock. Wrap one end of the towel one way, then the other end of the towel the other and squeeze out as much moisture as you can. For the pasta. Combine nettle and remaining ingredients (except olive oil) in a food processor or blender. Nettle Pesto Pasta with Sun-Dried Tomatoes and Ricotta Salata. You can make this in a food processor, but it will not be the same. Happy experimenting! Place squeezed nettle on a kitchen towel to dry. This will remove the sting. 4 cups fresh nettle tops – roughly chopped 2/3 – 1 cup extra virgin olive oil 1 cup nuts of your choice – almonds, pine nuts, walnuts, macadamias, pecans, cashews, etc. 1/2 cup good olive oil. What once started off as 3-4 cups of nettles, ended up being only about a cup after blanching. You can use basil in its place, or parsley or some other nice green thing. Start adding olive oil. organic hulled hemp seeds, pine nuts, walnuts, or other nut/seed of your choice; 4-5 oz. Stinging nettles can be used as a nutrient-dense substitute in any dish calling for spinach or kale, but here’s a great way to enjoy them on their own. Giving nettles a quick turn in a pan with a bit of oil and … grated organic Parmigiano Reggiano; 1/2-1 tsp. The dark green leaves form in opposing pairs and have widely-toothed edges, coarse veins, and the edges taper into a slight point. Bring a pot of water to a boil. I do make nettle tea, although in a more traditional process with dried pulverized nettles.
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