Nettle Pesto
by Ghislaine Ball, CG
The Awakening
Here on the ‘North Coast,’ Spring will have a few false starts, and when it finally arrives, it might just show up on a random Tuesday. But when it does, we’re twirling on the hillside like Judy Garland belting, “The hills are alive with the Sound of Music.”
In the ‘before times,’ when people lived and ate by the seasons; Spring promised warm sunny days and, more importantly, fresh options for the spectrum of vitamins and minerals that our bodies need to fight disease.
Traditionally used as a spring elixir, nettles are insanely nutritious and help to ‘wake up’ our bodies after our long winter’s ‘rest.’ Rich in protein, they boast an array of vitamins (K, C, and A) and essential minerals such as calcium, iron, magnesium, and potassium.
In traditional medicine, they are known for their anti-inflammatory and antioxidant properties, support urinary tract health, aid in allergy relief, and help regulate blood sugar.
In folklore, nettles symbolize protection and assist us in welcoming new and creative things into our lives.
So take off your coat and the heaviness of winter, and invite fresh energy into your life. You’ve earned it.
Gettin’ Your Nettle-On
- Handling raw nettles requires caution, and they should not be eaten raw. The plant is covered with tiny needle-like hairs (a kind of trichome) containing formic acid that will sting your skin and mouth. The good news is that neutralizing the formic acid is simple: transforming nettles into a safe and nutritious ingredient.
- Blanching: Submerging the leaves and tender stems in salted boiling water for 60 seconds deactivates the formic acid.
- Ice Bath: To quickly halt the cooking process and potential loss of vitamins, submerge your blanched nettle leaves in a bowl of ice water (aka ice bath) immediately after blanching.
Once blanched and cooled, nettles can be incorporated into numerous dishes, like this quick, delicious, and simple recipe.
NETTLE PESTO
Serves: 4 (generously) or 6 (conservatively)
Lasts: 6 months in the freezer
Ingredients
2 cups blanched nettles, squeezed dry
1/2 cup nuts (walnuts or almonds work well)
1/2 cup grated Parmesan (or nutritional yeast for a vegan version)
2 cloves garlic
Juice of 1 lemon
1/2 cup olive oil (or replace a portion of the olive oil with cannabis-infused coconut oil for a 21+ option)
Salt and pepper to taste
Instructions
Combine nettles, nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped, then slowly add olive oil while blending. Stir in lemon juice, salt, and pepper to taste. Enjoy over pasta, spread on toast, or mixed into roasted vegetables.
