Stinging Nettle Pesto

Time: 25 minutes active time

Makes: 1 generous cup

1/2 pound nettles

4 large garlic cloves, smashed

1/2 cup toasted pine nuts

1/2 teaspoon salt

Freshly ground pepper

1 tablespoon freshly squeezed lemon juice

1 1/4 cups extra virgin olive oil

1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from

their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.)

Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in

a clean dishtowel and wring out as much moisture as possible, like you would for

spinach. You’ll have about a cup of cooked, squished nettles.

In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic,

pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up

as you drop them in, and the lemon juice and whirl until finely chopped. With the

machine running, add the oil in a slow, steady stream, and process until smooth. Add the

cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.