After that, I have experimented with using nettles in as many different ways as I can. I’ve dried the leaves and made nettle tea and have used nettles to make pesto and chimichurri. Everything I have made has been good. Somethings have been better than others, though, and I have found that making a puree out of sautéed nettles and then incorporating them into pasta is my absolute favorite way to use them. It also allows me to preserve the young spring nettles and use them all throughout the year. It doesn’t take long to fill a plastic grocery bag with them and that is usually more than enough to freeze. I rinse them under running water and then dry them in a spinner. Working in batches, I sauté the nettles with butter, salt and pepper, then pour them into a blender and pure them. Then you just have to pour the puree into ice cube trays and freeze. For every batch of pasta or gnocchi I make, I use about 4 frozen cubes.