Stinging Nettle Chips, Pesto or Soup easy recipes for you to try. Just be sure to wear gloves while harvesting and while removing the nettle from its stems. They don’t call it stinging for nothing. Cooking the nettle will render the little stinging hairs harmless.
Stinging Nettle Chips
- 3 – 4 cups stinging nettle leaves
- 2 tablespoons melted coconut oil
- sea salt, to taste
- Preheat your oven to 300°
- Toss the nettle leaves with melted oil. Spread on a baking sheet.
- Sprinkle on sea salt to taste.
- Bake for 20 – 30 minutes until crisp, gently turning once with a spatula halfway through baking.
- Cool on paper towels or a rack.
The easiest vegan pesto in 5 minutes!
Serves: 1 cup
- 2 cups packed fresh nettle leaves
- 3 Tbsp of either pine nuts/ walnuts/sunflower seeds
- 3 large cloves garlic, peeled
- Juice of 1/2 lemon
- 3-4 Tbsp nutritional yeast
- 1/4 tsp sea salt, plus more to taste
- 2-3 Tbsp extra virgin olive oil
- 3-6 Tbsp water
- blanche nettles (squeeze as dry as possible after blanching).
- In a food processor or small blender, add the nettles, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp water at a time until the desired consistency is reached.
- Taste and adjust flavour as needed.
Sweet Potato and Nettle Soup
The key to an excellent nettle soup is something to give it body and really good stock. Without these in my opinion you get boiled weeds.
Half a carrier bagful of stinging nettle tops, or fresh-looking larger leaves
1 Tbsp coconut oil
1 large onion peeled and finely chopped
1 litre good stock
1 large sweet potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
2 tbsp crème fraîche or yoghurt/coconut cream
A few drops of extra-virgin olive oil
A few drops of Tabasco
Wearing rubber gloves, sort through the nettles, discarding anything you don’t like the look of and any thick stalks. Wash the nettles and drain in a colander.
Melt the coconut oil in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.
Add the stock, nettles, sweet potato and carrot. Bring to a simmer and cook gently until the sweet potato is soft, about 10 minutes.
Remove from the heat, purée the soup and then season with salt and pepper to taste.
Serve and swirl creme fraiche /yoghurt/coconut cream on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.