Stinging Nettle Pesto

6 C. stinging nettles (about one bunch), stems carefully removed — they do sting

1/2 C. Parmesan

1/2 C. pine nuts or walnuts, lightly toasted

4-5 garlic cloves, peeled

1/2 C. olive oil

1 T. lemon juice

salt and pepper, to taste

 

Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze to wring out additional water.  Add the nettles, nuts, Parmesan, garlic and lemon juice to a food processor and pulse a few times. Add about half the olive oil and process again. Season with salt and pepper and add the remaining olive oil; process until the mixture reaches your desired consistency. Makes about 2 C. of pesto.