Nettles season

Inspired through nettles. We have been harvesting nettles and cooking with it two of our best recipes so far:

Nettle Pesto:

  • Fresh Nettles – 1 cup (liquid measuring cup)
  • Walnuts – 1/2 cup
  • Garlic – 2 cloves chopped/or wild garlic leaves
  • Olive Oil – 4 tablespoons
  • Parmesan Cheese – 2 tablespoons grated

How to make it:

Harvest the top part of the nettle (approx. two leaves down from top) .

In a food processor, first crush the walnuts, then add the garlic and basil. Blend it for a few seconds, then add the oil and the cheese, blend for some more time till everything comes together. Remove and store it in the refrigerator. Use it as a spread on bread, or on pizza and in your pasta.

Nettle Soup:

1 lb potatoes

½ lb young nettles

1 medium sized onion

2 oz butter

1½ pts chicken or vegetable stock

sea salt & black pepper

4 tablespoons sour cream

Cook the peeled, chopped potatoes for 10 mins in salted water. Drain.

Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)

Melt the butter in a saucepan, add the finely chopped onion until its lightly cooked and add the nettles and stew gently for a few minutes. Add the potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.

When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream.

Bon appetit !


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