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. Slideshow: Cooking with Wild Ingredients 

Daniel Delong
June 2013

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Recipe Summary test

total:
20 mins
Yield:
3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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