- Prep Time10 min
- Ready in20
Ingredients
- 1 8.5 oz jar sun dried tomatoes packed in oil
- 1 c. basil leaves
- 1/2 c. grated Parmesan cheese
- 1/4 c. pine nuts
- 3 cloves garlic
- 1/4 lb. stinging nettle
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 c. olive oil
Cooking Instructions
1. Boil 6 cups of water and blanch stinging nettle for 2-3 minutes. Remove from pot and place in an ice bath. Nettles lose their sting when they’re cooked.
2. Pick off leaves from stem. Remove excess water with clean towel so its dry to touch.
3. Place sun dried tomatoes, basil, nettle, parmesan, pine nuts, garlic, salt and pepper in a food processor.
4. While the food processor or blender is running stream in the olive oil until everything is blended and emulsified.
5. Serve as desired or store refrigerated in an airtight container for up to 7 days. Fresh is the best!
