According to some very simple research, it appears that we in the PNW get access to wild stinging nettle before other parts of the country. When we first bought this farm over 6 years ago, we noticed several patches that were growing wildly in and around the property. We also found salmon berry, some wild edible mushrooms, of course lots of blackberry, and a few other forageable foods and honestly were a little slow in taking advantage (although we have had some friends that came by to help themselves so not a total waste!)
This year we committed to capturing the nettle. We were a touch late but we were still rewarded. Dominica knew how to harvest it (I didn’t) and so we scrounged around together to get several cups worth by pinching/breaking off right below the third stem (wear gloves of course or it will sting).
Dom has dried the foraged nettle to make nettle tea over the years but I had always wanted to make nettle pesto. Bright green, rich and supposedly nutrient-dense, what better way to deliver another meal from something found here, right on our farm!
Here is the recipe.
Nettle Pesto
About 6 cups of picked stinging nettle
1/2 cup grated parm
1/2 cup pine nuts, toasted
4-6 cloves garlic, peeled
1/2 cup olive oil
1 T lemon juice
salt and pepper to taste
Bring a pot of water to a boil and blanch all of the nettle for about 1 minute. Place in salad spinner to get initial water out and then give it a good squeeze to get remaining moisture out (watery nettle not nearly as appetizing – and don’t worry the sting will be gone from the blanching process so you can do with your hands).
Place all ingredients into a food processor (mortar and pestle if you like but the foodpro makes quick work of it!) and blitz on low for 20-30 seconds until a nice thick paste is formed. Open the spout while running and pour in 1/4 cup of olive oil and up to 1/2 cup based on the consistency you like. Taste and then season with salt. Keep in mind that the parm provides some salty flavors so you may not need as much as you think.
Place in a jar with a little head of olive oil (keeps it from browning) and then place in fridge to use within a few days or you can place in freezer to last a few months.
A batch this size should work with a pound of pasta (I like bowtie here) or use as needed for fish, toasts, eggs, pretty much anything.
