An installment in my continued commitment to not waste the abundant and aggressive nettle crop I have growing in my yard. These green sauces are an embrace of life for me, a pathway to the things that I love: recipe collecting, discovery of brilliant herbal use and reason to shop for interesting ingredients, green or otherwise. Please come along and sauce with me.

To Blanch Nettle/Remove the Sting: ?
Use tongs or gloves to handle prior to blanching
Heat a small amount of water in a large pot
Plunge nettle leaf into hot water or place in a steamer basket
Boil for 3-7 minutes until just wilted
Refresh with cold water or in a bowl of iced water

For Nettle Salsa Verde: ?
6-7 tomatillos, remove husks, scrub under water
4 cups nettle leaf (1/3 pound, blanched
1 sweet onion, peeled and quartered, toss with olive oil & roast at 425 for 25 minutes
2-3 Serrano chilis
4 cloves garlic, peeled
12 to 15 sprigs of cilantro
2 tablespoons olive oil
1 1/2 tsp salt or to taste

Combine tomatillos, onion, Serrano chili & garlic in 3 quart pot. Cover with water & bring to boil. Simmer for 10 minutes until vegetables are softened. Blanch nettles while vegetables simmer. When wilted, remove & reserve cooking water. Using a slotted spoon, place softened vegetables into food processor bowl, add blanched nettle with reserved cooking water and additional water from vegetable simmering. Process for 1 minute until blended. Add cilantro & process until smooth. In same pot, heat olive oil, then pour in blended vegetables from food processor. Simmer for 20-30 minutes until desired salsa consistency. Add salt to taste.

For Nettle Pesto: ?
3 cups nettle leaves, blanched
1/4 cup fresh mint leaves
1 clove garlic, chopped into pieces
1/2 cup pine nuts which you can toast a bit or you don’t have to
2 tablespoons lemon juice
1/3 cup olive oil
1/4 cup grated Parmigiano Reggiano cheese
2-3 tablespoons softened butter
salt and pepper to taste

Blanch nettle leaf, then squeeze out water. Add to food processor bowl with mint, garlic, pine nuts and lemon juice. Blend until smooth paste forms. With motor running pour in olive oil and continue to blend until smooth. Remove from food processor to bowl, stir in cheese, butter, salt and pepper to taste. Thin with some cooking liquid if serving with pasta or other grains.

Mentions:
Mediterranean Grains and Greens by Paula Wolfert

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Original music composed by Dylan Rice — singer, songwriter, guitarist.

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