INGREDIENTS

• 1/2 Cup Blanched Stinging Nettle Leaves water squeezed out (about 4 cups before blanching)

• 5 Cloves Garlic (Large)

• 2/3 Cup Walnuts

• 1 Cup Parmigiano Reggiano Cheese

• 3/4 Cup Olive Oil

• Salt and Pepper about 1/4 teaspoon each

INSTRUCTIONS

1. Clean and trim stinging nettle leaves. I like to use a salad spinner so I can dump the leaves right into a pot of boiling water. Use a non-reactive pan or your leaves will turn black.

2. Get a pot of water boiling and blanch leaves for 1-2 minutes. Use a non-reactive pan or your leaves will turn black. They are now safe to handle without being stung. Drain leaves. When cool enough to handle, wrap leaves in a paper towel and squeeze out excess water.

3. Put the blanched stinging nettle leaves, garlic, salt and pepper into a food processor and mix. Scrape the sides, add walnuts, cheese and about 1/2 cup of oil and mix some more. Taste.Add more salt and pepper if needed, mix and taste. If necessary, add more oil while machine is running until you get the right consistency. It should be about a medium paste and not too runny.