Full of antioxidants, iron and vitamins, this plant, unloved because of its stinging down, is nevertheless excellent in soup – its most common use – but also, as in these three recipes taken from the book Vegetal & complete, by Muelle Hélias (Solar editions), in quiche, instead of the eternal spinach, in pesto, like basil, or in cream cheese, instead of dill, for example. Its originality, its freshness and above all all its benefits for the body obviously place nettle in the list of highly recommended ingredients appearing in the 80 recipes in this book dedicated to plant-based cuisine. “and joyful”. Popularized in the United States as whole food plant based, this vegan diet “without any processed products takes care of your health”, explains the author. A very good program…
Nettle pesto pasta
Preparation time : 15 mins
Ingredients for 6 people
- 500 g wholemeal pasta
- 60 g of nettles
- 100 g of almonds
- 1 clove of garlic
- 20 g malted yeast
- 1 squeezed lemon
- 70 g pasta cooking water
- 1 tbsp. teaspoon of fleur de sel
- Black pepper.
The preparation
Cook the pasta in a large pot of boiling water, reserving the cooking water. Wash the nettles, remove their stem and central vein, and blanch them for 5 minutes. Squeeze them between your hands to remove the water.
Pour the almonds into an S-blade food processor, and mix using the pulse function. Add the nettles and crushed garlic, mix again. Finally, add the other ingredients, and mix one last time. Mix the pesto with the pasta and serve.
For an even more cheesy taste, add malted yeast, or 1 tablespoon of natural soy yogurt to soften the pesto.
Nettle cream cheese
Preparation time : 10 minutes and 12 hours of rest
Ingredients for 6 people
- 400 g of natural soy yogurt
- 50 g of nettles
- 2 tbsp. tablespoon of lemon juice
- 3 g chives
- 1 clove of garlic ½ tsp. teaspoon of fleur de sel.
The preparation
The day before, place a small strainer over a bowl. Line it with cheesecloth (or a fine cloth) and pour in the yogurt. Close the cheesecloth and leave to drain in the fridge overnight.
The same day, wash the nettles, remove their stem and central vein, then blanch them for 5 minutes. Squeeze them to remove the water and chop them finely.
In a mixing bowl, pour the drained yogurt, lemon juice, finely chopped chives, crushed garlic clove, fleur de sel, and nettles. Mix well.
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