Incorporating Stinging Nettle into your Everyday Cooking

Stinging Nettle Pesto

Ingredients:

• 2 cups fresh stinging nettle leaves (blanched and drained)
• 1/2 cup grated Parmesan cheese (use nutritional yeast for a vegan option)
• 1/2 cup pine nuts or walnuts
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste
• Juice of 1/2 lemon (optional)

Instructions:

1. Begin by blanching the stinging nettle leaves in boiling water for 2-3 minutes to remove the stinging hairs. Drain and let them cool.
2. In a food processor, combine the blanched stinging nettle leaves, Parmesan cheese, nuts, and minced garlic. Process until the mixture forms a coarse paste.
3. With the food processor running, slowly add the olive oil in a steady stream. Continue processing until the pesto reaches your desired consistency.
4. Season with salt, pepper, and lemon juice (if using). Serve the stinging nettle pesto over pasta, grilled vegetables, or crusty bread.

Tip:  Try adding in other nutritious herbs such as rosemary, chickweed, nasturtium leaf, parsley and sage for a more complex flavour.

Stinging Nettle Soup

Ingredients:

• 4 cups fresh stinging nettle leaves (blanched and drained)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 2 medium potatoes, peeled and diced
• Salt and pepper, to taste
• 1/4 cup heavy cream or coconut cream (optional)

Instructions:

1. Begin by blanching the stinging nettle leaves in boiling water for 2-3 minutes to remove the stinging hairs. Drain and let them cool.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
3. Add the vegetable broth and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Add the blanched stinging nettle leaves to the pot, and cook for an additional 5 minutes.
5. Using an immersion blender or a regular blender, purée the soup until smooth. Season with salt and pepper.
6. Stir in the heavy cream (if using) for a richer, creamier soup. Serve hot with crusty bread.

Stinging Nettle Frittata

Ingredients:

• 2 cups fresh stinging nettle leaves (blanched and drained)
• 8 large eggs
• 1/4 cup milk or cream
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. Begin by blanching the stinging nettle leaves in boiling water for 2-3 minutes to remove the stinging hairs. Drain, let them cool, and roughly chop.
2. In a bowl, whisk together the eggs, milk or cream, salt, and pepper.
3. Preheat your oven to 375°F (190°C).
4. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion, and sauté until soft and translucent.
5. Add the chopped stinging nettle leaves to the skillet, and cook for 2-3 minutes.
6. Pour the egg mixture into the skillet, gently stirring to distribute the nettle leaves and onions evenly.
7. Sprinkle the crumbled feta cheese on top of the frittata mixture.
8. Cook the frittata on the stovetop for 3-5 minutes, until the edges start to set.

9. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is cooked through and the top is lightly golden.
10. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.

These recipes showcase the versatility of stinging nettle and make it easy to incorporate this nutritious herb into your diet. Remember to always wear gloves when handling raw stinging nettle to avoid skin irritation, and be sure to blanch the leaves before using them in your recipes to remove the stinging hairs. Enjoy these delicious stinging nettle dishes and experience the benefits of this wonderful plant!