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Indiana Department of Natural Resources

Fish & Wildlife > News & Multimedia > CookIN Gone Wild CookIN Gone Wild

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Find all of our tasty recipes in our CookIN Gone Wild recipe book!

Featured Recipe of the Month: Stinging Nettle Pesto with Burdock and Oyster Mushrooms


¼ cup pine nuts
¼ cup pistachios
4 cup nettles
1 ½ cups arugula
1 cup basil
½ cup olive oil
8 cloves garlic
½ tsp salt
¼ tsp pepper
1 ½ cups grated parmesan
1 box bowtie pasta
3 teaspoons butter
1 teaspoon garlic
¼ teaspoon crushed red pepper


Roast pine nuts in oven at 350 degrees for 8 minutes.
Blanch stinging nettles by boiling for two minutes and then placing into an ice bath. Strain
the nettles. Use paper towel to remove additional water. Place in food processor. Add in
pine nuts, pistachios, garlic, salt, pepper, arugula, basil and olive oil and blend until thoroughly
mixed. Add in parmesan cheese and blend again.

Cook your bowtie pasta to desired tenderness.

Prepare burdock stems by removing the outer layer of fuzz. Cut at an angle into 2-3 inch
pieces. Boil burdock for 2 minutes. While burdock is boiling add oyster mushrooms to a medium
frying pan with 2 teaspoons butter, 1 teaspoon garlic, and red pepper. Remove from
boiling water and strain, place into a medium pan and add additional butter.

Drain pasta and toss with nettle pesto, top with oyster mushrooms and burdock.