Ingredients

1/2 pound stinging nettle | Once cooked, pick the leaves off the main stem, use the leaves only
4 garlic scapes | or 4 large garlic cloves
1/2 cup toasted pine nuts
1/2 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese

Directions

Here’s my process. If you cannot find fresh nettles, you can substitute spinach.

Step 1

Put a pot of water on the stove. Boil. Add the stinging nettles and blanch until cooked through, about 3-4 minutes.

Step 2

Strain the cooked nettles and put them into a bowl of cold water. Let them sit while you continue.

Step 3

Grate your parmesan cheese and throw it into the processor with the garlic spaces, nuts, and salt. I pulse it a few times until it’s coarsely combined. I then taste it. I like a spicy garlicky pesto usually, so I check if it needs more kick if it does I will add more garlic scapes.

Step 4

Strain the nettles shaking as much water off them as possible. Add the nettles into the processor.

Step 5

Take the pesto mixture out of the food processor and put it in a bowl. Stir in the olive oil. Once combined, stir in your lemon juice.

Step 6

Taste. If it is missing some pizzazz then add a quick splash of lemon juice more, that tends to brighten it right up. Add any last salt and enjoy.