wood nettles

Pesto made from stinging nettles or wood nettles, with pumpkinseeds, parmesan, and pumpkinseed or olive oil is a great riff on a classic. 
Makes about 1.5 cups

Stinging Nettle-Pumpkinseed Pesto

oz fresh young nettles

salt

black pepper

lemon juice

¼ cup flavorless cooking oil,

pumpkinseed oil (see note)

parmesan

garlic

pumpkinseeds (toasted)

water

Grind the pumpkinseeds medium-fine in a spice grinder and reserve. Steam the nettles for 2-3 minutes until wilted, then cool, press on a paper towel to remove water, and chop them fine. Crush the garlic cloves with the back of a knife, chop coarsely and reserve. Mix the oils.

In the bowl of a food processor, combine all ingredients except the oils.

Pulse to break the mixture up in the food processor, then add the oils in a steady, slow stream until thoroughly combined. Transfer to a mason jar, top with ¼ inch of oil and refrigerate. The pesto can also be frozen.

Nettle pesto has a more vegetal flavor than ramp or basil pesto, think of it as something you can use as a dip or spread in larger amounts than traditional pesto, which is more of a seasoning.

https://www.youtube.com/watch?v=nkvGBny5LBI

Most foragers know stinging nettle pesto is good. It is. Since nettles are so green, I like to make a riff on the typical pesto by adding deep green pumpkinseed oil and toasted pumpkinseeds. Full recipe link in comments. Nettle pesto is more vegetal than pesto made from herbs, so it makes a good spread and all-around vegetable substitute.

Nettle Pumpkinseed Pesto

A rich, ultra nettley stinging nettle soup made with nettles, stock, vegetables, potato, and a splash of cream.

Classic Stinging Nettle Soup

chicken stock

heavy cream

leeks

shallots (diced small)

onion

unsalted butter

celery

Kosher salt (to taste)

White pepper (to taste)

oz stinging nettles

Crème fraiche

chopped dill or mint

extra virgin olive oil (to garnish, optional)

Harvest fresh nettles in the spring about 4-5 inches tall.

Wash the nettles in a sink of cold water, then dry them.

Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles. Note that you can also add the nettles directly to the blender or soup raw for a stronger flavor.

Squeeze the nettles of excess water, chop finely and reserve. If you&#39;re more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil, adding the nettles and cooking for 30 seconds.

Remove the nettles leaves and stems to a tray, spread them out and cool naturally.

Remove a handful of nettles and finely chop them to add after the soup is pureed.

Preparing the Nettles

Sweat the celery, potato, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.

Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.

Add the rest of the finely chopped, reserved nettles back to the soup as a garnish. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.

Building the soup

Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.

Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it&#39;s made the night before.

Finishing

Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.

Serving

We served this at a "wild dinner" for a couple adventurous friends, and we all thought it was great!  We tried it with different garnishes on top and particularly liked ramp oil or a little dollop of sour cream.

My family was skeptical but everyone loved it. We have some new fall growth of nettle I used instead of spring time nettles. They can be a little tougher so this worked perfectly with them.

Can you use dried nettle leaves to make this soup ?

Delicious. Made 2 batches - added yesterday's left over Parsley sauce to one lot.... Added another flavour element and made it even better! 😋

https://www.youtube.com/watch?v=L4zbm9du5mI

https://foragerchef.com/classic-nettle-soup/

Uploading this again with some better audio, thanks for tipping me off to that. 
The best nettle soup I've ever made. Years ago I had a really expensive dinner I was putting together. There was truffles, foie gras and caviar, but when I asked the guests afterward what their favorite course was, nettle soup won unanimously. Try it, love it, and make it again next year, or next week. You can use wood nettles or stinging nettles here. 

Stinging Nettles 
https://foragerchef.com/nettles/
Wood Nettles 
https://foragerchef.com/wood-nettles-laportea-canadensis/

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Stinging Nettle-Pumpkinseed Pesto

Classic Stinging Nettle Soup

Top 2 wood nettles recipes from across the web

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Stinging Nettle-Pumpkinseed Pesto

Classic Stinging Nettle Soup

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