Nettle and artichoke pâté

Nettle and artichoke pâté

By
From
Good Better Green
Makes
250ml

Stinging nettles are usually associated with painful encounters, not edible joys. But set aside your prejudices and try this recipe; you will be most surprised! Although the flavour is quite special, nettles can be hard to find, so feel free to use spinach (especially large leaf) instead – just be sure to squeeze out the excess moisture after cooking. If you are a vegan or avoiding dairy, omit the Parmesan and add 1 teaspoon nutritional yeast flakes.

Ingredients

Quantity Ingredient
70g nettle tips
1 garlic clove
large pinch sea salt
30-45ml lemon, juiced
170g drained artichoke hearts in olive oil
50g pine nuts, toasted until golden
50g grated parmesan cheese
small handful fresh mint leaves, finely shredded
60ml extra virgin olive oil
freshly ground black pepper

Method

  1. Bring a pan of water to the boil. Wearing gloves, transfer the nettle tips to the boiling water and blanch very briefly until wilted. Drain and allow to cool, then squeeze out the water and roughly chop.
  2. With a mortar and pestle, grind the garlic clove with the salt until you have a paste.
  3. Add all the ingredients except the olive oil to a food processor and process until smooth. With the motor running, pour in the olive oil in a thin and steady stream until well incorporated.
  4. The end result yields a firm, spreadable pâté. If you would like something a little looser, to stir through pasta or use as a dip for crisps, add a tablespoon or two of water and mix again. When cooking pasta, reserve some of the cooking liquid to thin down the sauce.
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