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Nettle and Wild Garlic Pesto

Important: Nettles are called “stinging nettles” for a reason. The leaves and stalk are covered with fine, hollow, pointed hairs that inject histamine into the skin when you brush against them, causing a burning rash. Pick nettles with gloves on to avoid being stung, and handle raw nettles with tongs. Once blanched, the stinging hairs are neutralized, and you can handle the leaves without gloves.
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Ingredients
  

  • 2 cups raw nettles
  • 1 cup raw wild garlic leaves and flowers
  • 2 cloves garlic
  • 1/2 cup raw almonds
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Instructions
 

  • Wash nettle leaves thoroughly. Bring 2 cups water to the boil in a medium pot over high heat. Add nettle leaves, bring to a boil again, reduce heat and simmer until leaves are wilted but still bright green, about 3 minutes. Drain and plunge leaves into a bowl of cold water. Drain, squeeze excess water from leaves and reserve.
  • Wash garlic leaves and flowers and reserve.
  • Peel garlic cloves, cut off root end and place in the bowl of a food processor. Add almonds. Blend until mixture is the texture of coarse sand, about 1 minute.
  • Stop the machine and add blanched nettles and wild garlic. Blend to a uniform texture, and with the machine still running, add olive oil in a steady stream, followed by the lemon juice, until thoroughly blended.
  • Add Parmesan cheese, pulse to blend, and add salt and pepper to taste. Transfer to a covered dish until ready to use. Will keep in the fridge for up to one week and in the freezer for up to 6 months.
  • Wash nettle leaves thoroughly. Bring 2 cups water to the boil in a medium pot over high heat. Add nettle leaves, bring to a boil again, reduce heat and simmer until leaves are wilted but still bright green, about 3 minutes. Drain and plunge leaves into a bowl of cold water. Drain, squeeze excess water from leaves and reserve.
  • Wash garlic leaves and flowers and reserve.
  • Peel garlic cloves, cut off root end and place in the bowl of a food processor. Add almonds. Blend until mixture is the texture of coarse sand, about 1 minute.
  • Stop the machine and add blanched nettles and wild garlic. Blend to a uniform texture, and with the machine still running, add olive oil in a steady stream, followed by the lemon juice, until thoroughly blended.
  • Add Parmesan cheese, pulse to blend, and add salt and pepper to taste. Transfer to a covered dish until ready to use. Will keep in the fridge for up to one week and in the freezer for up to 6 months.

Notes

Makes about 1 1/2 cups.