1 medium bowl of fresh nettles, leaves and tender stems (or other spicy or herbal green)
1/2 cup basil leaves
1/2 cup nasturtium or baby arugula leaves
1/4 cup extra virgin olive oil
1 clove garlic
1/4 cup raw almonds
1/2 teaspoon kosher salt, plus more to taste
1/4 cup freshly grated parmesan cheese
Carefully harvest wild nettles with gloves and clippers, or source them from your local farmers market. Soak the nettles in a bowl of cold water and swish around to clean off any dirt or small insects that may be clinging to the nettles.
Bring a large pot of salted water to a boil over high heat. Blanch the nettles until bright green and tender, about 30 seconds. Immediately place the nettles in a bowl of ice water to stop the cooking. Once the nettles have been blanched, they’re safe to handle. Squeeze as much of the moisture out of the nettles as you can. You should have about 1/2 cup blanched nettles.
In the bowl of a food processor combine the nettles, basil, nasturtium leaves, olive oil, garlic, almonds, and salt. This can also be done by hand in a mortar and pestle. Blend until all the nuts are chopped and the pesto reaches your desired consistency. Pulse in the parmesan cheese. Taste the pesto and adjust the seasoning if needed. If the pesto is too thick, feel free to add a small amount of water to thin it slightly.