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Stinging Nettles Medicinal Benefits & My Famous Nettles Paté Recipe

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 Parecipe 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

: 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!

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