by Sarah Steimer
- 6 cups stinging nettles (about one bunch), stems carefully removed — they do sting
- 1/2 cup Parmesan
- 1/2 cup pine nuts or walnuts, lightly toasted
- 4-5 garlic cloves, peeled
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- salt and pepper, to taste
Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze to wring out additional water.
Add the nettles, nuts, Parmesan, garlic and lemon juice to a food processor and pulse a few times. Add about half the olive oil and process again. Season with salt and pepper and add the remaining olive oil; process until the mixture reaches your desired consistency.
Makes about 2 cups of pesto.
Recipe from: Fat of the Land