The Nettles Strike Back.

A few weeks ago I posted a little about my love of cooking with stinging nettles and used them in some tasty ravioli. In my book, the only thing better than really tasty food is food which is not only delicious, but mostly free, incredibly healthy and so local that the food distance can be counted in yards rather than miles.

I went nettle picking again on Monday and had planned to get just enough to make a risotto similar to one Alex Rushmer made over at Just cook It. When my little dog Violet and I got out to the woods though, I saw that many of the nettles were just starting to form flower heads, which aren't tasty and pretty much signal the end of nettle-eating season. I decided there and then that I would pick a LOT and would make a pesto, which will last me a while so that I can still be munching long after the nettles are no longer worth picking.

I wore surgical-style latex gloves just as I did last time, but you know, I think that the little buggers have toughened up over the couple of weeks since my last harvest. I felt a few prickles through my gloves, by rather than walk the whole hundred feet back to my kitchen for thicker gloves, I toughed it out and continued picking until I had almost a grocery bag full.
When I got home, my fingers were tingling and prickling a little, as one might expect, but I must have been prickled more than I thought, because

HOLY CRAP.

All evening and into the night, my fingers on my right hand felt as though they'd been hit with hammers and were being repeatedly electrocuted. It wasn't until the following evening -so about 36 hours later- that the sensation subsided and I stopped whining about it.
So let this be a lesson to you all. Seems obvious, right? Wear thick gloves when you're picking nettles.

I made this pesto in the traditional way, but substituting nettle for almost all of the basil. We had it on some pizza that night and it was very tasty on some poached eggs the following morning.

There is still the hint of basil, but the predominant flavour is the fresh nettle, which is predictably lovely with the parmesan and walnut flavours. This recipe makes quite a lot but should survive well in the fridge. If you're not feeling generous enough to give some away, it should freeze well for months.

Stinging Nettle Pesto
Makes about 1 kilo (2 lbs)

350g (12oz) well-washed nettle tops
150g walnuts
500ml extra virgin olive oil
2 sprigs basil
75g parmesan, finely grated
6 cloves garlic, roughly chopped

Blanch the nettles and the basil in salted boiling water for 30 seconds, then plunge into ice-cold water to stop the cooking. This will kill the prickles and will help the leaves retain their bright green colour long after the pesto has been put away in the fridge
Put all of the ingredients except for half of the olive oil into a food processor and pulse for 30 seconds or so, until fairly uniformly chopped, scraping down the sides with a spatula if need be.
With the food processor running, pour the remaining olive oil in, until you have a thick, paste-like consistency. Really, you can make your pesto as thick and course or thin and smooth as you like just by adjusting the amount of olive oil.
I don't salt my pesto because I never know what I'm going to use it on, but you absolutely can if you prefer it a little seasoned.

Put into jars and pour over a little olive oil to help preserve it. your pesto should keep for several week in the fridge like this.

I also made an all-sourdough pizza crust that night. It was incredibly crisp and chewy and quite sour, which my husband really loved. I'm going to do it one more time before I post the recipe though, just to make sure I get the same result.

06/05/10 P.S. Nettles are known for their hay fever-relieving properties. Christian came home from school today with red eyes, sneezing and congestion so I jumped into action and gave him a big spoonful of this pesto with a slice of quiche (recipe to follow) and within the hour he was feeling fine. Not just better, but totally fine. As James Wong would say "This was not a clinical trial, but many people find that natural remedies are as effective as conventional medicines"

Revenge On The Nettles

As a child, one of the things that was sure to spoil a day in the park was a leg covered in welts from having run into a patch of stinging nettles.
I know that nettle tea has been used for a long time to treat everything from arthritis and allergies to intestinal and urinary problems but it wasn't until a few years ago that I started seeing recipes for things like soups and gnocchi featuring what I always thought of as an evil weed.

Widely recognized as a superfood, nettles are incredibly high in vitamins A and C and rich in nutrients including calcium, choline, magnesium, boron, iron, iodine, silica, sulfur, potassium, chlorophyll, histamine, serotonin and amino acids.

I have made a few dishes with them over the past few springs and really enjoy their gorgeous colour, while their flavour is reminiscent of the smell of spring, almost straw-like. I used them to stuff these homemade ravioli, which were very simple and totally delicious. The stings disappear after just thirty seconds or so of blanching, so they become safe to handle and become so incredibly bright green.

I collected my nettles from the woods behind our house, taking care to wear boots, wear gloves and select just the new tops of the nettles farther from the path, which were unlikely to have been anointed with dog pee.


Nettle Ravioli with Sage and Pine Nut Butter
serves 2, takes 1 hour, 45 including dough chilling time

200g (7 oz) tipo 00 flour
2 eggs
1 tsp water (maybe)
pinch salt

150g fresh ball mozerella
1 clove garlic, crushed
about 30 young nettle tops
sea salt to taste
1 tbsp freshly grated parmesan

1oog (3.5 oz) good quality butter
small handful pine nuts
2 sprigs sage, leaves picked

Make the dough first by putting the flour and the eggs and a pinch of salt into a food processor. Pulse on high for a 30 seconds or so, until combined well into a smooth, pliable dough, adding a little water if the mixture is too dry.
Knead the dough together for a minute before wrapping in cling film and chilling for an hour.

Blanch the nettles for 30 seconds in boiling water, then drain and plunge into very cold tap water or ice water to stop the cooking, drain well.
Tear the mozzerella into chunks and put into the food processor with the nettles and garlic and pulse until fine but not paste-like, you want to keep a little texture in the nettles.
Stir the salt and parmesan into the mixture and set aside until you're ready to use it.


Cut the ball of dough into two and on a floured surface, roll each half into a long sheet thin enough to read the paper through. If you have a pasta maker, all the better. I, on the other hand am po', so I have yet to buy one.
Brush excess flour off each sheet using a pastry brush.

Use a teaspoon to put equal amounts of the filling along the sheet in two rows, keeping about 3cm (1 1/2") in between.

Put a large pan of salted water on to boil.

Use a pastry brush to wet the pasta a little all around the filling, then carefully lower the top sheet of pasta over the top.
Use your fingers to press down around the mounds of filling, taking care to push out any air and then use a pizza cutter to trim down all four sides of the dough and then to divide the individual ravioli.
Check again for air pockets and make sure all the edges are sealed, then drop them one at a time into the pot of boiling water. Boil for 10-12 minutes, until pale and tender but not soggy.

While the pasta is boiling, melt the butter in a heavy frying pan over a medium heat, then add the pine nuts and fry for a minute, until both the pine nuts and butter are starting to go golden, then turn off the heat and stir in the sage leaves.

Drain the ravioli and spoon into bowls. Drizzle with the butter and scatter the pine nuts all over the top. Grate a little more parmesan over the top and eat immediately with a big glass of champagne.
Nettles