Foraged Pesto Made With Wild Stinging Nettle

Example of about 6 cups of fresh harvested Stinging Nettle before cleaning

In order to make the pesto you will need about 6 to 7 cups of unpacked fresh nettles, You will also need to remove the stems as they are tough and stringy. The stems produce a fiber that has been used to make fabric and are typically way too tough to eat unless it is very very early in the year. You will also need a small bunch of wild garlic tops about 15 to 25 strands. The nettles need to be removed from the stem. Hold them in a gloved hand and a pair of scissors in the other. Snip off the leaves and separate out the stems.

Removing the edible Stinging Nettles from the tough stringy stems

Then blanch the leaves in a pot of boiling water for 1 minute. Once the minute has elapsed. Quick drain the nettles and place them in an ice bath to stop them cooking. Then once they are cold. Strain them out of the water and squeeze out as much of the water as you possibly can. If you leave the water in it will dilute the flavor of the pesto and also ruin the texture as it will be thin and watery. 

Place the squeezed out nettle leaves in a blender or food processor with about 6 T sesame seeds, 4 to 6 T of Parmigiana or Romano or a mix of the two. A pinch of salt, the tops of the wild garlic and enough olive oil to keep the blender from stalling out and the mixture spinning around. You may have to add more as you go. I started with about a quarter of a cup but added more as it blended. 

Blend the pesto until it reaches your desired consistency. It can be eaten immediately or stored in the fridge for two weeks or frozen for longer. This pesto is particularly good with a lightly seared salmon steak over a bed of fresh homemade pasta. Below is an image of the Foraged Pesto With Wild Stinging Nettles.

Finished Stinging Nettle Pesto