Stinging Nettle Pesto (second variation)

Ingredients:

• 5 cups of stinging nettle leaves

• 2 cloves of garlic

• 2 tablespoons of lemon juice

• 1/2 teaspoon of salt

• 3/4 cup of cashews

• 2 tablespoons of Parmesan cheese

• 1/2 cup of extra virgin olive oil

Preparation time: 10 minute

Cooking time: 3 minutes

Instructions:

1. Toast the cashews in a dry pan until they become fragrant.

2. Always handle stinging nettle with gloves – even though the mischievous old man at the market, where I usually get my nettles, claims it doesn’t sting, I think it’s better not to risk it.

3. Blanch the stinging nettle. Once done, you can safely remove the gloves because at this point, it really doesn’t sting. Remove the stems from the nettle leaves. Place the plucked leaves in a food processor with the toasted cashews – which should be cooled by now – Parmesan, garlic, salt, lemon juice, and olive oil. Blend to your desired consistency, either creamy or rustic and chunky.

Enjoy this flavorful stinging nettle pesto on pasta, toast, or as a delicious dip!