Making a flavored butter is one of my favorite ways to use stinging nettles. Their mild taste is great on steak or chicken and all types of grilled vegetables. You can also stir it into a risotto, make a pan sauce or spread it on a slice of bread for an every day taste of the wild.
Combine the nettles, butter, shallot and salt in the bowl of a food processor. Process until the ingredients are very well blended. Taste for seasoning.
To form the nettle butter into a log, lay a 12-inch long piece of plastic wrap on the counter with the long side facing you. Spoon the softened butter into a rough log shape along the center of the plastic. Fold the long edge of the plastic over the butter and use your hands to mold and press it into a tube shape about 6 inches long. Twist the ends tightly and refrigerate the log until ready to use.
Unwrap the chilled nettle butter log and slice it into rounds about 1/4-inch thick. Place them on top of cooked meat or fish or swirl them into cooked pasta, risotto, soups or stews.
Nettle butter can be frozen for up to 3 months.
Copyright 2021 Lynne Curry