6 cups (125g) fresh nettle, blanched in boiling water for a minute (this removes the "sting"), drained and roughly chopped
2 garlic cloves, finely chopped
1/3 cup (50g) pine nuts
1/2 cup (60g) grated parmesan
1/3 cup (80ml) extra virgin olive oil
Kosher salt and freshly ground pepper
Place the blanched nettle, pine nuts, parmesan, and a little salt and pepper, in a food processor. Blend the mixture until the mixture is smooth, scraping down the side occasionally. While the motor is running gradually pour in the olive oil until well distributed.
Place the Pesto in a sterilized jar and pour a little extra olive oil over the top and seal well with a lid. Refrigerate until ready to use. Pesto will keep for up to a month in well sealed jar in the refrigerator.
Posted: 9/13/2009 9:30:53 AM