Nettle Pesto

2-4 tbsp. pine nuts, walnuts or other nut of choice

4-5 oz. fresh leaves or 2 cups of nettle leaf

3 oz. of grated Parmesan (I love parmesan!)

1/2 tsp of sea salt or of your choosing (add more if you like)

1-2 garlic cloves

3/4 cup EVOO

TRY NOT TO TOUCH THE FRESH NETTLE WITH BARE HANDS

Bring a large pot of water to a boil. Once the water starts to boil, using tongs, pick up the fresh nettle and blanch for 1-2 minutes. (this will remove the sting)

NEXT,

Remove nettle from boiling water and gently squeeze out as much of the moisture as possible with a towel or paper towels. Combine nettle and all ingredients (except EVOO) in a food processor or I use my Vitamix, and blend until ingredients are well mixed and form a paste. Once well blended, slowly add in the EVOO until desired consistency. Enjoy your nutrient filled nettle pesto!

**You can reserve the water you used for boiling the nettle for your pesto