A delicious Italian-inspired pesto recipe made with stinging nettles and green garlic.
Clean and de-stem stinging nettle leaves. Then blanch stinging nettle leaves for 2 minutes in boiling water. Toss-dry stinging nettle leaves in colander. Put in fridge to cool to room temp so it doesn't cause cheese to melt. See additional instructions and photos above recipe card.
Lightly toast pine nuts for ~5 minutes on medium heat until slightly browned. Let cool to room temp.
Add all ingredients to blender and blend until smooth. Serve over pasta, fish, or as a dip.
Stinging nettle pesto with green garlic https://www.tyrantfarms.com/stinging-nettle-pesto-with-green-garlic/