Stinging nettle (Urtica dioica) is a common weed that you can potentially find in every garden and on every road’s side. It’s typically appreciated for its detoxifying, blood circulation increasing, and diuretic effects. It’s commonly used in hair-care products or taken as an herbal infusion. It’s a companion of permaculture gardeners. On top of all this, it’s edible and is rich in vitamins and minerals.
Nettle is so nutritious, that people started to call it a superfood. It can be similarly prepared as spinach; saute it and add it to your veggie stew, or blend it into a cream soup with some potato. It’s a perfect base for green pesto too. Here’s how you can make a nettle pesto yourself.
Nettle shall be harvested for eating any time before it goes flowering or seeding. Harvest the young leaves from the top of the plant. I use gloves when picking them. Thoroughly drying (for herbal infusion) or cooking the leaves destroys the stinging hairs and renders the nettle safe for consumption.
Recipe:
- 100 g nettle leaves, blanched (~a bowl of fresh leaves)
- 150g walnuts, toasted (or any locally sourced nuts, really)
- 20g virgin olive oil or sunflower seed oil (I prefer sunflower seed oil for its nutty flavor)
- 1/2 date, soaked
- 1 raw clove garlic
- 1/2 avocado (optional for packing in more nutrients and having a more creamy texture, suitable option for vegans)
- 2 tbsp of grated cheese (optional for packing in more nutrients)
Blanch the nettle leaves for 2 minutes in boiling water, then transfer the leaves into ice-cold water to stop the cooking process. Mix the garlic, date, oil, nuts, and nettle leaves in a container and blend them, or crush them in a mortar. Optionally add avocado and cheese to it and mix them well until the preferred consistency is reached. Serve it with pasta, bread, or crips.
Enjoy!