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