Stinging Nettle Pesto

• 1/2 cup hazelnuts
• 6 cups nettles (including stems), or more to taste
• 1 cup shredded Parmesan cheese
• 1 teaspoon salt
• 1/2 cup extra-virgin olive oil

1. Place hazelnuts in a dry skillet over medium heat; cook and stir until toasted, 3 to 4 minutes.
2. Bring a pot of water to a boil. Wearing gloves, add nettles to boiling water; cook until nettles are tender and still maintain the bright green color, about 2 minutes. Immediately transfer to a colander and run under cold water to stop the cooking process. Let nettles cool and drain.
3. Place the nettles in a clean kitchen towel and squeeze excess water from the greens.
4. Combine nettles, hazelnuts, Parmesan cheese, and salt in a food processor fitted with a puree blade. Pulse a few times before turning the processor on. Stream olive oil through the feeding tube while the processor is running until pesto is smooth.

hazelnuts, nettles, parmesan cheese, salt, extravirgin olive oil

Taken from www.allrecipes.com/recipe/246799/stinging-nettle-pesto/ (may not work)