300 g stinging nettles
2 dl pine nuts
2 garlic cloves, peeled
2 dl parmesan
200 ml olive oil
2 tbsp lemon juice
1 bunch basil
Salt and pepper
Boil the nettle in plenty of water for about 5 minutes, then pour into a colander and let drain. Place the nettle, pine nuts, garlic, parmesan, lemon juice and basil in a food processor and blitz to a fine paste. Mix in the olive oil, then season with salt and pepper to taste. You can serve the pesto in, for example, the sugar bowl from the Simple collection or in a ceramic ramekin.
