Nettle Salsa

• Ice
• 5 ounces nettles or baby spinach
• 1 shallot, finely chopped
• 1/2 garlic clove, minced
• 1/2 teaspoon finely grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground pepper

1. Prepare an ice bath.
2. In a pot of salted boiling water, blanch the nettles until tender, 2 minutes.
3. Using tongs, transfer the nettles to the ice bath.
4. Drain and squeeze dry, then chop.
5. In a food processor, combine the nettles, shallot, garlic, lemon zest and lemon juice and puree to a paste.
6. Add the olive oil and puree until nearly smooth.
7. Season with salt and pepper and scrape the salsa into a bowl.

nettles, shallot, garlic, lemon zest, lemon juice, extravirgin olive oil, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/nettle-salsa (may not work)