Nettle Salsa

1. 1

   Prepare an ice bath.

2. 2

   In a pot of salted boiling water, blanch the nettles until tender, 2 minutes.

3. 3

   Using tongs, transfer the nettles to the ice bath.

4. 4

   Drain and squeeze dry, then chop.

5. 5

   In a food processor, combine the nettles, shallot, garlic, lemon zest and lemon juice and puree to a paste.

6. 6

   Add the olive oil and puree until nearly smooth.

7. 7

   Season with salt and pepper and scrape the salsa into a bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.