Active Time
N/A
Total Time
20 MIN
Yield
Serves : 3/4 cup

How to Make It

Step 1    

Prepare an ice bath. In a pot of salted boiling water, blanch the nettles until tender, 2 minutes. Using tongs, transfer the nettles to the ice bath. Drain and squeeze dry, then chop.

Step 2    

In a food processor, combine the nettles, shallot, garlic, lemon zest and lemon juice and puree to a paste. Add the olive oil and puree until nearly smooth. Season with salt and pepper and scrape the salsa into a bowl.

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