Nettles Pâté Recipe
Nettles pâté is pesto’s voluptuous cousin, thicker and earthier by nature. Smother it on pasta, bake it into lasagna, or unfold it on pizza or focaccia. Function a dip with crudites or crackers. You’ll be able to take pleasure in this dish year-round by following the instructions under for dried nettles. When you keep away from dairy, substitute additional olives for the feta and Parmesan cheese. Or, use a coconut or nut-based cheese various, tasting for saltiness as wanted.
You’ll discover this Nettles Paté recipe within the ebook, together with a full profile on the cultivation & harvesting of nettles, and the medicinal makes use of of the herb.
- 15 to twenty (60 grams) small to medium sun-dried tomatoes (about 1/2 cup)
- 4 quarts (225 grams) loosely packed contemporary nettles, or substitute 2 ½ cups dried nettles (55 grams)
- 1 cup (105 grams) walnut halves
- 10 medium (100 grams) shiitake mushroom caps, chopped
- 1/2 cup extra-virgin olive oil, plus somewhat extra for sautéing the mushrooms
- 3 garlic cloves, peeled
- 1/2 cup (70 grams) entire pitted Kalamata olives
- 1/2 cup (115 grams) feta cheese
- 1∕3 cup (70 grams) grated Parmesan cheese
Yield: 4 cups with contemporary nettles; 4 ½ cups with dried nettles
1. Pour simply sufficient scorching water over the sun-dried tomatoes to cowl, and let sit for 3 hours. When you don’t have the time to presoak, soaking them in scorching water when you put together the opposite substances is adequate. You can even substitute jarred sun-dried tomatoes in olive oil. Pressure the soaked tomatoes after hydrating.
2. Prep your nettles:
IF USING DRIED NETTLES: Deliver 1 ⅔ cups water to a boil in a small saucepan. Flip off the warmth, add the dried nettles, and stir each 5 minutes because the nettles rehydrate. Put aside (you gained’t be straining the rehydrated nettles).
IF USING FRESH NETTLES: Strip the nettle leaves from the fibrous stem utilizing leather-based backyard gloves. Wash the leaves completely (it could require a number of washings). Steam till the nettles are tender but nonetheless vibrantly inexperienced. Let the nettles cool with the lid off.
3. Toast the walnut halves in a dry, preheated skillet over medium warmth, stirring repeatedly, till their aroma permeates the kitchen and they’re barely browned, about 1 to 2 minutes. Don’t go away unattended, as they will shortly burn. Place the toasted walnuts on a plate to chill. In a small skillet, sauté the mushrooms in somewhat extra-virgin olive oil over medium warmth till tender, about 5 minutes.
4. When the nettles and mushrooms are cool sufficient to deal with, mix all of the substances in a blender or meals processor, and mix till the p.t. reaches an excellent consistency. Add extra olive oil and salt, if needed. Refrigerate for as much as 5 days or freeze in small parts.
When you’re like me, and you like salty, savory, natural dips, this recipe will promptly turn out to be a basic in your house. I make batches all all through nettles season and freeze the extras to be used through the winter months when mineral-rich meals from the backyard are scarce. Everybody will get excited once they see these inexperienced jars defrosting on the counter!