Preparation Steps
1
Using tongs, blanche nettles for a minute or two in boiling water to neutralize the sting.
2
Remove to a salad spinner and shake off excess water, then ball up your nettles and give one good squeeze to wring out more water.
3
Chop nettles and add to a food processor with roasted pine nuts (or walnuts, if you prefer), grated Parmesan, garlic cloves, lemon juice, and seasoning.
4
Pour half the olive oil in and.
5
Whirrrr.
6
Pour the rest of the oil in.
7
Whir again, until your preferred consistency.