Ingredients
Scale
2 liter (8 ½ cups) stinging nettles
100 g (3 ½ oz or ¾ cup) pine nuts or hazelnuts
4 dl (1 ⅔ cups) olive oil
70 g (2 ½ oz or ¾ cup) Parmigiano Reggiano, grated
50 g (1 ¾ oz or ½ cup) Pecorino Romano, grated
3 dl (1 ¼ cups) basil, chopped
1 garlic clove
Juice of ½ lemon
Sea salt, to taste
Instructions
- Steam the nettles for 5 minutes. Let them cool a bit, then rougly chop them.
- Lightly toast the pine nuts or hazelnuts in a frying pan, stirring constantly to prevent burning.
- Add all the ingredients to a food processor.
- Pulse until a fine pesto forms, scraping down the sides as needed.
- Pour into a jar and store in the fridge.
- Prep Time: 15 minutes