Stinging Nettle Pesto
Once blanched, the painful nettle hairs lose their sting, but maintain their powerful properties. Nettles support a healthy urinary tract and a healthy respiratory system. Nettles are also a good source of calcium, potassium, magnesium, phosphorus, and more! This pesto is great in a sandwich, with pasta, scrambled eggs, or Greek yogurt. Thank you to JMU Dietetics for this recipe!
Sarah Gorman
Ingredients
A grocery bag’s worth of stinging nettles* (handle with gloves or tongs)
3 cloves of garlic*
1/2 cup of roasted hazelnuts, pine nuts, pecans, or other nut
Zest and juice of half a lemon
2 tablespoons of nutritional yeast (or parmesan cheese)
1/2 cup extra virgin olive oil
1/2 teaspoon of salt
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Steam the nettles to neutralize the sting: Add about 1/2 cup water to a large stock pot (the water should come up about 1/4 inch). Bring the water to a boil of medium-high heat. Once the water is boiling, use gloves or tongs to transfer the nettles to the stock pot. Cover and steam until nettles are bright green and wilted (about 5 mins).
Once nettles are steamed, drain excess water and add steamed nettles to a blender or food processor. Add remaining ingredients and blend until smooth. Enjoy in a sandwich, with pasta, scrambled eggs, or Greek yogurt to make a nutritious herby, creamy sauce.
