Nettle Salsa

Nettles—wild greens often sold at farmers’ markets—have a deep, earthy flavor. Because raw nettles can irritate bare skin, handle them with gloves; once cooked, they lose their sting. The salsa is also delicious over pasta.

  • Total Time:
  • Servings: 3/4 cup

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  • Ice
  • 5 ounces nettles or baby spinach
  • 1 shallot, finely chopped
  • 1/2 garlic clove, minced
  • 1/2 teaspoon finely grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Prepare an ice bath. In a pot of salted boiling water, blanch the nettles until tender, 2 minutes. Using tongs, transfer the nettles to the ice bath. Drain and squeeze dry, then chop.

  2. In a food processor, combine the nettles, shallot, garlic, lemon zest and lemon juice and puree to a paste. Add the olive oil and puree until nearly smooth. Season with salt and pepper and scrape the salsa into a bowl.

Contributed By Published June 2013

501262 recipes/nettle-salsa 2013-12-06T23:38:56+00:00 Daniel Delong summer|sauces-and-condiments|fast|make-ahead|vegetarian june-2013 recipes,nettle-salsa 501262

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