- 1 cup extra virgin olive oil
- ½ cup pine nuts or pumpkin seeds, sunflower seeds
- 8 garlic cloves
- ¾ cup parmesan cheese
- 4 cups steamed nettle (drained)
- Place oil, pine nuts or seeds, and garlic in food processor or blender.
- Blend and then add cheese and nettles. Add more olive oil until it reaches a consistency you like
- Use on crackers with some goat cheese, with pasta, or as a dip.
Hint from Krista: This pesto freezes well!