Recipe information
Yield
serves 4
Ingredients
Kosher salt
4 ounces fresh nettle tips
3 cloves garlic
3/4 cup pine nuts
1 cup extra-virgin olive oil
1 cup grated Parmigiano-Reggiano
Preparation
Step 1
Bring a pot of salted water to a boil and prepare an ice bath. Add the nettles to the boiling water and cook for 3 minutes, then plunge immediately into the ice bath to stop the cooking. Remove the nettles and squeeze very dry. Chop finely.
Step 2
Combine the nettles with the garlic, pine nuts, and a pinch of salt in a food processor. Pulse to combine. Add the oil in a steady stream until you have a uniform, thick paste. Transfer to a bowl and stir in the cheese.
Step 3
This recipe makes much more than you’ll need to serve four. If you top the pesto with a sealing layer of olive oil, it should last for 2 or 3 days in the fridge.
