Really, you don't need special recipes to cook nettles. Use any recipe that calls for greens and replace some or all with nettles. The trick is gathering them, which you should do wearing gloves and long sleeves. Have a large pot of boiling water ready and plunge the nettles in for a minute or two, which removes the histamine. They can them be drained, cooled and chopped for use in the recipe.

Stinging Nettle Pesto
Nettles, native to Europe and Asia is a plant with tiny little hairs that when touched inject a small amount of formic acid that creates a rather powerful stinging sensation. The sensation will go away after a few hours.

When nettles are boiled the "stinging" property is removed and it leaves a healthy "green" which can be eaten like spinach or in this case made into a pesto.

Sting Nettle Pesto

Serves 6

I N G R E D I E N T S
6 cups (125g) fresh nettle, blanched in boiling water for a minute (this removes the "sting"), drained and roughly chopped
2 garlic cloves, finely chopped
1/3 cup (50g) pine nuts
1/2 cup (60g) grated parmesan
1/3 cup (80ml) extra virgin olive oil
Kosher salt and freshly ground pepper


I N S T R U C T I O N S
Place the blanched nettle, pine nuts, parmesan, and a little salt and pepper, in a food processor. Blend the mixture until the mixture is smooth, scraping down the side occasionally. While the motor is running gradually pour in the olive oil until well distributed.

Place the Pesto in a sterilized jar and pour a little extra olive oil over the top and seal well with a lid. Refrigerate until ready to use. Pesto will keep for up to a month in well sealed jar in the refrigerator.

from GourmetSleuth