Ingredients

serves 4

　　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

　　

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.

　　Ethan Stowell's New Italian Kitchen