My F&W
quick save (...)

Nettle Salsa

  • TOTAL TIME: 20 MIN
  • SERVINGS: 3/4 cup
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. Ice
  2. 5 ounces nettles or baby spinach
  3. 1 shallot, finely chopped
  4. 1/2 garlic clove, minced
  5. 1/2 teaspoon finely grated lemon zest
  6. 1 1/2 teaspoons fresh lemon juice
  7. 1/2 cup extra-virgin olive oil
  8. Kosher salt
  9. Freshly ground pepper
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.