🥣 Ingredients (makes about 1 cup)
- 1 cup young stinging nettle leaves (gloves on when handling raw!)
- 1 cup fresh kale (stems removed, roughly chopped)
- ½ cup toasted nuts (pine nuts, walnuts, or almonds work well)
- 1–2 garlic cloves
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan (or Pecorino)
- Zest and juice of ½ lemon
- Salt and freshly ground black pepper, to taste
- Optional: pinch of chili flakes
🔥 Step 1: Blanch the Greens
- Bring a pot of salted water to a boil.
- Add the nettles and kale.
- Blanch for 1–2 minutes until wilted.
- Immediately transfer to an ice bath (or rinse under very cold water).
- Squeeze out as much excess water as possible.
Blanching removes the sting from nettles and softens the kale.
🌰 Step 2: Blend
- Add the blanched greens, toasted nuts, and garlic to a food processor.
- Pulse until finely chopped.
- With the motor running, slowly drizzle in the olive oil until smooth but still textured.
- Add cheese, lemon zest, and juice. Pulse briefly to combine.
- Season with salt, pepper, and chilli flakes (if using).
🍝 To Serve
- Toss with hot pasta and a splash of pasta water.
- Spread on sourdough toast with ricotta.
- Spoon over roasted vegetables or grilled fish.
- Swirl into soups for a bright finish.
🌱 Storage
Store in a jar with a thin layer of olive oil on top.
Keeps in the fridge for up to 5 days, or freeze in ice cube trays.