Nettle Pesto and Eggs

Living here in the Northwest, stinging nettles are very abundant around my property, as I have found on many occasions when picking other berries and getting stung while reaching too far into a bush.  They especially like to hide in the middle of the blackberry patch at the end of my driveway!

After finding some nettles, hopefully without getting stung too many times, look for the young shoots.  Even this time of year, you can find young shoots coming up.  Pinch off the tops of the plants (wearing gloves and preferably long sleeves just in case) and throw into a bag or a pot.

Nettle Pesto Recipe from Fat of the Land   Langdon Cook does a much better job at describing how to make nettle pesto.

My instructions:  Mix ingredients in blender.


2 cups stinging nettles, blanched and chopped (figure 6 cups raw)
1/2 cup Parmesan
1/2 cup pine nuts, roasted
4-5 large garlic cloves, peeled
1/2 cup olive oil
1 tbsp lemon juice

Puree for about 10 minutes until everything is well chopped, blended, and smooth.

I take my pesto, place extra in mason jars with caps and freeze to preserve for a bit.  Not sure if that is recommended, but it seems to work.  I use within a few months.