Keep refrigerated for up to 2 weeks.
Walnut Nettle Pesto
PREP TIME05 min
COOK TIME00 min
4 ounces walnuts, shelled
1 pound freshly picked stinging nettle leaves
2 1/2 tablespoons extra-virgin olive oil or walnut oil
5 garlic cloves, peeled
Sea salt and pepper to taste
Toast walnuts in a 325F oven for 10 minutes.
Pick the leaves off stinging nettles (make sure to wear gloves!).
Wash the leaves, then blanch them for 1 minute before moving to an ice bath to stop the cooking process.
Squeeze as much water from leaves as possible, then chop them.
Add about 1/4 of the walnuts and nettles to a food processor. When well mixed, add 2 1/2 tablespoons of extra-virgin olive oil and blend again.
Continue adding walnuts, nettles, and oil in this manner until all the walnuts and nettles have been added and you achieve your desired consistency.
Rough chop garlic cloves and mix into pesto with a spoon. Season with salt and pepper to taste.