Nettle Pesto

Directions

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.