Pesto is probably the easiest and most popular way to use nettles. During nettle season, I find myself making a pesto like this to dress up lentils, pasta, grilled fish, etc. It makes for a quick dinner, literally packed with greens. And if you make a large enough batch, it’ll keep in the fridge to add to whatever you pack for lunch for the next week.
- Here’s an easy and adaptable recipe with serving suggestions.
- This recipe has a lovely write-up.
- With dandelion leaves for an added nutritional boost.
- Includes mint leaves, which add a delicious twist to the average nettle recipe. You could also use basil, parsley, or cilantro in place of the mint to give more flavor to the nettles.
(Photo from Mountain Rose Herbs)
