Nettle walnut pesto
2 cups freshly foraged nettles (see directions below)
2 cups fresh basil (washed and dried)
1/2 cup walnuts
2-3 cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
1 tsp. sea salt
1. To prepare the nettles: Using a gloved hand, hold the plant by its stalk and shake out any debris, but do not rinse over water. The plant is very delicate and will become slimy if rinsed. Pluck enough leaves to fill 2 cups.
2. Add them with basil, walnuts and garlic into a food processor fitted with an “s” blade. Pulse to combine.
3. While the processor is running, slowly add olive oil. Stop processor and scrape down side and add Parmesan and sea salt. Process again until a smooth paste is formed.