Stinging nettle pesto: the recipe

http://www.theguardian.com/lifeandstyle/2014/apr/12/stinging-nettle-pesto-recipe

Version 0 of 1.

Ingredients25g nettle tops2 cloves garlic25g grana padano cheese (crumbled)25g ground almonds8 tbsp olive oil Black pepper

How to make it1. Wash nettle tops, remove any old or discoloured leaves and shake off excess water.

2. In a food processor, blend together garlic, almonds and 3 tbsp of the oil to form a paste. Add cheese, nettle tops, the rest of the oil and combine to form the pesto.

3. Transfer it into a bowl and season with black pepper. Add more oil if the mixture is too stiff.

Your pesto will keep for up to a week in the fridge if covered with some extra oil.