Makes approximately 2 cups
Salt and freshly ground black pepper
1/4 pound stinging nettles
1 clove garlic, minced
1/2 cup pine nuts
2 tablespoons lemon juice
1/2 cup olive oil
1/2 cup grated Parmigiano Reggiano cheese
Fill a large pot halfway full with water. Add several pinches of salt and bring to a boil.
Fill the sink or a large bowl with cold water. Using gloves, submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles and discard the water. Wearing rubber gloves, pull the leaves from the stems and discard the stems.
Put the nettles in the boiling water and boil for 1 minute. Drain and let cool. Squeeze out as much of the water as possible and coarsely chop.
In a food processor or with immersion blender, process the nettles with the garlic, pine nuts, and lemon juice until smooth.
With the machine running, pour in the olive oil. Transfer to a bowl and fold in the cheese. Season with salt and pepper to taste.