Stinging Nettle Pesto

5 steps · 45 min total

1. 01

   Blanch the Nettles

   Using tongs, carefully drop the stinging nettles into boiling water. Let them blanch for about 1 to 2 minutes, just long enough to neutralize their sting.
2. 02

   Dry the Nettles

   Remove the blanched nettles to a salad spinner and shake off any excess water. Then, gather them into a ball and give them a good squeeze to wring out even more liquid; this helps keep the pesto from being watery.
3. 03

   Combine Ingredients

   Chop the dried nettles roughly and add them to a food processor along with the 1/2 cup roasted pine nuts (or walnuts, if you prefer a slightly different nuttiness), 1/2 cup grated Parmesan, 5 large garlic cloves, 1 tablespoon lemon juice, and a good pinch of salt and pepper.
4. 04

   Add First Half Oil

   Pour in half the olive oil (that's 1/4 cup), then pulse the food processor until the mixture starts to come together.
5. 05

   Finish Blending

   Add the remaining 1/4 cup olive oil and continue to blend until you reach your preferred consistency. You might like it slightly chunky, or smoother like a traditional pesto.