Here in BC, Nettles are growing everywhere at this time of year. You can find them in the local parks and out in the rainforest. Nettle is an amazing healing wild food and I love to go and pick it each spring. Drying some for tea through the year and making it into soup, spanakopita, pesto, really anything that greens go in.
Here are some of the amazing nutritional facts about Nettles, you can find out more info at Organic Facts.
Some of the most important health benefits of stinging nettle include its ability to detoxify the body, improve metabolic efficiency, boost immune health, increase circulation, improve energy levels, manage menstruation, minimize menopausal symptoms, heal skin conditions, protect kidney and gallbladder health, lower inflammation, increase muscle mass, regulate hormonal activity, prevent diabetes, lower blood pressure, soothe hemorrhoids, and improve respiratory conditions.
In preparing for my equinox/eclipse ritual I wanted to include some recipes that would help us to ingest and align with the energies of spring and the wood element. So I revised a favourite old Italian farmhouse recipe of mine with nettle pesto! You can find my other recipe for Ponderosa Pine Resin Chocolate here.
1 red thai chile
1 loose handful basil leaves
100g nettles, blanched
juice of 1/2 lemon
3 handfuls cashew nuts
1 handful Parmesan Cheese
1 handful Asiago Cheese
Extra Virgin Olive oil
Salt and pepper
First boil a pot of water and add the nettle leaves, allowing them to gently boil for a few minutes to remove the Formic acid. Remove it from the water, rinse under cool water and drain. Use a cheese cloth or paper towel to squeeze out the extra liquid. (You can save the liquid that you boiled and use it to cook pasta or as a tonic drink)
Next, Combine all ingredients into a food processor or Vitamix, starting with about 1/2 a cup of Olive Oil and a pinch of salt and pepper. Adding more oil and salt and pepper till you get the desired taste and consistency you like.
You can substitute several things in this recipe, use only nettles or add another green instead like parsley or cilantro. You can use only Parmesan or another mix some other hard sharp cheeses. You can use the traditional pine nuts or another nut. And of course you can omit or add more chile and garlic.
This sauce can be used for all sorts of things; on pasta, with spaghetti squash, as a dip or sandwich spread. I have chosen to use it with layered Panigacci. Panigacci is much like crepes and so I like to use a basic crepe recipe substituting wheat for Spelt.
2 large eggs
1/4 tsp salt
1 cup spelt flour
1 1/4 cups milk (I use almond milk)
Butter for melting
Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Let stand 1 hour.
If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream.
Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Now that you have your pesto and your crepes you can begin the magic of layering them!! lay one crepe down on a plate and cover generously with pesto, place another crepe on top and cover with pesto again, continue this process until your tower has reached your desired height.
To serve cut into triangles.