“A feast of Nettles in May keeps colds and flu’s at bay” A saying my Grandmother Hannah Mac had. This year, (after many years of procrastinating) I finally decided to try some nettles. We have had nettle pesto and nettle soup, both very tasty.
On further research into nettles I soon realised how amazing nettles are, they are jam packed with nutrition and lots of benefits to eating them. Another old saying recommends 3 feasts of nettles in May. Nettles are high in vitamins A, C, K, calcium, potassium, and iron. They may also help reduce inflammation, reduce hay fever symptoms, help with pain and osteoarthritis, used for skin conditions such as eczema.
Nettles are possibly the most edible plant around here, but I am pretty sure very few venture into their garden and pick them, I’m guessing that is down to their reputation as a stinging nettle and no ones want a nettle sting.
When you are picking your nettles, please wear gloves and remember only the tops and newest leaves should be picked and used. You have been pre-warned that eating nettles after they flower in June can cause a laxative effect!!!
Here it is, the recipe for Nettle Pesto – Bon Appetite
- 2-3 handfuls of nettles
- small clove of garlic
- salt and pepper
- 50g pine nuts (I used almond nuts as a substitute and worked well)
- 75g parmesan cheese
- A good glug of olive oil
- Place the nettles in a pot of boiling water with salt, boil for 1 minute.
- Drain and place into a bowl of icy cold water
- Drain and place on a tea towel and dry nettles – take out as much moisture as possible
- Fry the pine nuts for a few minutes
- Put the pine nuts, garlic, salt, pepper, Parmesan cheese, small amount of olive oil and nettles into a food processor. Blend until smooth. Add more olive oil, salt and pepper to taste.
- Store in an air tight container
Enjoy, I have tried it on toast with cheese, in pasta and chicken. All really good.
Easy peasey, you won’t look at nettles in the same way again.
Let me know how you get on.