- Blanch the nettles in boiling water for approx 2 minutes. Drain and refresh with cold water. Squeeze out as much excess water as possible.
- Put nettles with raw wild garlic leaves, parmesan, garlic, lemon zest and almonds into a small food processor bowl.
- Blitz to roughly chopped, then with processor running slowly, season and drizzle oil in to required consistency. Add lemon juice to taste.
- Store in a jar in the fridge. Keeps 2/3 weeks.