Prepare the Nettles: First, you need to blanch the nettle leaves to remove the sting. Bring a pot of water to a boil, and carefully drop the nettles in for about 1-2 minutes. You’ll notice that the leaves will lose their sting and turn a darker green. After blanching, immediately transfer the nettles into a bowl of ice water to stop the cooking process.

Dry the Nettles: Once cooled, gently squeeze out any excess water from the nettles. You can pat them dry with a towel if necessary.

Blend the Ingredients: In a food processor, combine the nettles, garlic, nuts, and Parmesan. Pulse a few times until the mixture begins to break down into a rough paste.

Add Olive Oil: Slowly drizzle in the olive oil while the processor is running to create a smooth, creamy consistency. If you'd like your pesto a little thinner, feel free to add more olive oil, a tablespoon at a time.

Season: Add the lemon juice, salt, and pepper to taste. Blend again until fully combined.

Serve: Transfer the pesto to a jar or container and refrigerate. This pesto can be stored for about 1 week in the fridge. You can serve it on pasta, spread it on toasted bread, or even drizzle it over roasted vegetables.