This leek and stinging nettle pesto makes use of an abundant but under-appreciated ingredient: nettles. The pesto is strong in green flavor and peppery bite with a hint of sweetness from the leeks, and makes for the perfect summertime pasta sauce.
We think of traditional pesto as containing basil, pine nuts and parmesan cheese. But really pesto can be made from anything green. Italians make a springtime nettle pesto called pesto d’urtica, and that’s what inspired my leek and stinging nettle pesto. While the classic Italian version is a bit simpler, I’ve chosen to add one more layer of flavor to mine with the addition of leeks and just a hint of basil.
I know not many people have tried them, but stinging nettles are delicious. They have a very strong green flavor (like spinach on steroids) and a hint of pepperiness like arugula. The addition of sautéed leeks in this stinging nettle pesto mellows out the nettle with a creamy sweetness. And a bit of basil gives just a hint of that traditional pesto taste. And like any good pesto, this one gets a salty, nutty bite from parmesan cheese and pistachios. You can use as we did to dress pasta, as a dip for veggies, or even smeared on toast.
WHAT EXACTLY ARE STINGING NETTLES?
Stinging nettle, urica dioica, is a perennial weed that’s found all over the world. It grows in abundance, and is known for the “sting” it produces when it touches skin. Tiny hairs filled with formic acid that line the leaves and stems are what actually cause the sting. Touching stinging nettle is not dangerous, but it does cause an itching, burning sensation that may irritate skin for up to a few hours. And while not the easiest to cook with, recipes like this stinging nettle pesto take advantage of the plant’s strong green flavor and multiple health benefits.
WHY EAT THEM?
Stinging nettle tastes similar to spinach, but with a stronger “green” flavor and a hint of pepperiness. If you love everything green, you will more definitely love it, but on its own it’s definitely a strong flavor. Mixing it with other herbs or greens as we did in this leek and stinging nettle pesto recipe will mellow out the flavor slightly and give it more depth. And according to healthline.com stinging nettle has a whole bevy of health benefits. It contains vitamins A, C, K, calcium, iron, potassium, and beta-carotene, just to name a few. It may even reduce inflammation, help control blood sugar, lower blood pressure, treat enlarged prostate symptoms, and help with seasonal allergies. Those are all pretty great reasons to incorporate more stinging nettle in our diets if you ask me.
FORAGING FOR STINGING NETTLE
There is an overabundance of stinging nettle growing on my dad’s property upstate. You could almost call it an invasive species. It grows in practically every sunny spot that’s not mowed or maintained. As kids we used to call it “itch weed.” It was a fitting moniker considering we didn’t actually know what it was, only that if you touched it (or it touched you), you would be scratching that spot for a few hours. My grandfather, however, knew at least some of the uses for the plant. He used to make a paste with the leaves and rub it on any sore body parts. In recent years my dad, stepmom and I have started taking advantage of this once scorned weed for culinary purposes. We use it in a bevy of recipes from stinging nettle pesto to fresh pastas and even infused liquors.
If your property is anything like my dad’s, chances are you have an abundance of stinging nettle. If you don’t have much property, you can look for stinging nettle in open, unmaintained areas or woods that are not too dense. To identify it, look for opposite, coarsely toothed leaves that are pointed on the ends with hairs on the stem. It often grows on the unkept side of the road. But be sure to avoid foraging near a busy highway or in areas where pesticides are sprayed. And always wash your nettles before using. If all else fails, they can often be found at the farmer’s market.
HOW TO REMOVE THE “STING” FROM STINGING NETTLE
If you’ve ever encountered stinging nettle, you know that touching it with your skin is not a fun experience. Now imagine that itching, burning sensation, but in your mouth. Needless to say, stinging nettle takes a little bit of work to break down before you can consume it.
- Always wear gloves and cover exposed skin to avoid touching the stinging nettle.
- Blanch fresh nettle in salted boiling water for 90 seconds, then shock it in a cold water bath. Squeeze it dry and use in place of spinach or other sautéed/blanched veggies.
- Use fresh nettle in a tincture or infusion. Be sure to let the infusion sit in a cool, dark spot for at least 1 week, preferably longer.
- Dry the nettle by bundling the stems with twine and hanging them in a cool, dry spot for 1-3 weeks. Dried nettle can be used to make teas, tinctures and infusions as well.
My stepmom makes a great stinging nettle amaro by infusing the nettle with other herbs in vodka. And I’ve been experimenting with using dried nettle in energy tinctures. For more info on how to use nettle in these ways, check out these articles on How to Make a Delicious Stinging Nettle Liqueur and How to Make Nettle Tincture.
Leek and Stinging Nettle Pesto
Equipment
- food processor
Ingredients
- 6 cups fresh stinging nettle
- 1/2 cup extra virgin olive oil
- 2 leeks, cleaned and trimmed
- 1 tbsp butter
- 1/2 cup grated parmesan cheese
- 1/4 cup roasted pistachios, shelled
- 1 cloves garlic
- 6 large basil leaves
- salt to taste
- 1 lb cooked pasta, optional for serving
Instructions
- Bring a large pot of salted water to a boil. Blanch the fresh stinging nettle by cooking it in the boiling water for 90 seconds, draining it, and then shocking it in an ice water bath. Squeeze all of the excess moisture out of it. Some of the larger woody stems should be removed, but any thinner stems are fine.
- Slice the leek into rings. Saute it in the butter over medium heat until softened and brown slightly, 7 minutes.
- Add the garlic cloves and pistachios to the bowl of the food processor. Blend until the pistachios are finely ground. Then add the blanched nettle, sauteed leeks, basil, parmesan cheese and olive oil. Blend until the pesto is smooth and creamy; you may need to add more olive oil to reach a smooth consistency. Taste the pesto and add salt if needed, then blend again.
- Serve the pesto over pasta, on toast, or as a dip.
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