Stinging Nettle Pesto
Servings: 1.5 cups
Ingredients
- 3 cups fresh nettles
- 1/2 cup walnuts, lightly toasted
- 3 cloves fresh garlic
- 1/2 teaspoon salt
- 1 lemon, zested and juiced
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Bring a large pot of water to a boil. Add fresh nettles and simmer for two minutes.
- Drain nettles and pick them over to remove any large stems or twigs. Squeeze the nettles to remove the water.
- Put the nettles in the bowl of a food processor. Add the walnuts, garlic, salt, lemon juice and zest, and pepper and pulse to incorporate.
- With the motor running, stream in the olive oil and process until the pesto is silky smooth.
- The pesto can be used immediately or frozen in small jars for later use. If you do freeze it, cover the top with a thin layer of olive oil to prevent freezer burn.