Nettle Pesto: April 28th

The majority of us (especially the Brits among you) associate nettles with childhood tears and the search for dock leaves. Or perhaps the corner of the park where no one went except for the occasionally hardy/foolish dog. But here in Italy, in spring time, we eat it. My favorite way is to make a quick nettle pesto or pesto d’urtica. 

Super simply, blanch the nettles for a minute or two in boiling salted water, drain and squeeze dry and then mix (traditionally of course with a pestle and mortar, or, if you are lazy like me, with a blender) with pine nuts, olive oil, parmesan, salt and garlic cloves. Stir into pasta. Pow. Take that bane of childhood!

Just make sure you’re not using the ones from that corner of the park…