Nettle Pesto

1. 1

   Bring a pot of salted water to a boil and prepare an ice bath.

2. 2

   Add the nettles to the boiling water and cook for 3 minutes, then plunge immediately into the ice bath to stop the cooking.

3. 3

   Remove the nettles and squeeze very dry.

4. 4

   Chop finely.

5. 5

   Combine the nettles with the garlic, pine nuts, and a pinch of salt in a food processor.

6. 6

   Pulse to combine.

7. 7

   Add the oil in a steady stream until you have a uniform, thick paste.

8. 8

   Transfer to a bowl and stir in the cheese.

9. 9

   This recipe makes much more than youll need to serve four.

10. 10

    If you top the pesto with a sealing layer of olive oil, it should last for 2 or 3 days in the fridge.

No additional tips available.