2 garlic cloves
2 tablespoons pine nuts, roasted
2 tablespoons grated Percorino or Parmesan cheese
6-8 tablespoons blanched, chopped nettles
pinch or 2 Coarse Salt
Extra virgin Olive oil to desired level
Toast the pine nuts in a pan.
Blanch the nettles with the nuts in the hot pan.
Put the nut/nettle mixture in a pestle and mortar with the garlic and grind to a pulp, adding olive oil as you go.
Add the cheese and grind some more.