Ingredients
3 garlic cloves, roughly chopped
2 heaping tablespoons smoked almonds
2 tablespoons grated cheese (any hard cheese will do)
1/2 to 2/3 cup blanched, chopped nettles
Salt
Olive oil
Instructions
Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can make this in a food processor, but it will not be the same. First add the smoked almonds and crush lightly. If you are using a processor, pulse a couple times.
Add the garlic to the mortar, then pound it all enough so that the pieces don't fly around. Add the salt, cheese and the nettles and commence pounding. Mash everything together, stirring with the pestle and mashing well. With a food processor, run the machine so everything combines, but isn't a smooth paste. You want it with some texture.
Start adding olive oil. Add 1 tablespoon at a time, pounding and stirring to incorporate it. If you are using the processor, drizzle it in a little at a time.
*If you are making a spread, add 2 tablespoons oil. If a pasta sauce, double that or more.
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