How to Make It
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.
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.