Ingredients

Makes 3 1/2 cups pesto (with leftovers)

　　3/4 cup walnut halves

　　1/2 cup pine nuts

　　1 (15- to 17-inch-long) baguette, cut into 1/2-inch slices

　　16 cloves or 1 large head garlic

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　4 cups spring nettles*

　　3 cups loosely packed arugula leaves

　　6 cups loosely packed fresh basil leaves (about 1 1/2 bunches)

　　1 cup extra-virgin olive oil

　　3 cups finely grated parmesan cheese

　　*If nettles are unavailable, use additional arugula (7 cups total).

　　

Step 1

Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.

　　

Step 2

Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.

　　

Step 3

With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.

　　

Step 4

Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup