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Nettles recipes

Stinging Nettle Soup



1/2 lb fresh nettle leaves

1 small onion

2 tbsp butter

2 or 3 small to medium red bliss potatoes 

4 cups vegetable broth or stock

1 tsp sea salt

1/2 tsp black pepper

1/4 tsp nutmeg



  1. Wear gloves to handle the nettles; the fine hairs on the leaves and stems contain compounds that will sting on contact. These are inactivated when cooked.  Rinse the nettles in cold running water if needed and set aside.
  2. Peel and chop the onion. 
  3. In a large pot, melt 1 tablespoon of the butter over medium-high heat. Add the chopped onion and salt. Cook, stirring occasionally, until the onions are soft, about 3 minutes.
  4. While the onions cook, peel the potatoes and chop them.
  5. Add the potatoes and the broth to the onions and bring to a boil. Reduce the heat to maintain a steady simmer, and cook until the potatoes are mostly tender, about 15 minutes.
  6. Add the nettles and cook until they're very tender, about 10 minutes. Stir in the remaining 1 tablespoon of butter, plus the pepper and nutmeg.
  7. Puree the soup with an immersion blender or in a blender or food processor in batches. For a smoother texture run the mixture through a sieve.
  8. Stir in the cream, if using. Season the soup to taste with additional salt and pepper if desired.
  9. Serve the soup hot, garnished with sour cream, yogurt, or horseradish cream (optional).

Nettles Pesto



3 garlic cloves, roughly chopped

2 heaping tablespoons toasted pine nuts

2 tablespoons grated cheese (any hard cheese will do)

1/2 to 2/3 cup blanched, chopped nettle leaves

Salt to taste

Organic extra virgin olive oil


  1. Pulse the toasted pine nuts in a food processor a couple of times.
  2. Add the garlic and pulse a few times, then add the salt, cheese and the nettles and pulse to combine.
  3. Drizzle in olive oil one tablespoon at a time until reaching desired consistency
  4. Serve as a spread or pasta sauce.