Ingredients:
2 cups fresh stinging nettle
1 cup fresh basil
4 cloves garlic
¼ cup olive oil
¾ cup pine nuts, roasted
Juice of 1 lemon
Salt and pepper to taste as desired
Optional: Asiago cheese
Directions:
Fill large pot half way with water and bring to boil. While wearing rubber gloves, remove nettle leaves from stem. Blanch nettles in boiling water for 15-30 seconds. Drain and place nettles on baking sheet to dry momentarily. Add nettles, basil, garlic, pine nuts, and lemon juice into food processor bowl. Process these ingredients until a paste is formed. Add olive oil slowly with processor running. Transfer pesto to bowl, option to fold in cheese and salt and pepper to taste. Enjoy with whole grain pasta and grilled poultry or atop a whole grain vegetarian sandwich.