To make a small jar's worth, snap on your rubber gloves and pick enough nettles to fill a colander. Go for the freshest, youngest and most vindictive nettles. It will taste better and make you feel like a champ. Back in the kitchen, you need to rinse them thoroughly, sling out the toughest stalk parts and then blanch them in boiling water for 2 minutes. I checked this out on the internet, it's true that it's the only way to deaden the toxic sting. Plunge them into cold water and ring out. I use my salad spinner, but I suppose you could just squeeze them in a teatowel if you haven't got one.
In my little blender, I chop them up with about 4 to 5 big glugs of olive oil and a garlic clove. Then add about 3 teaspoons of ground almonds and salt to taste. Voilà.
You can fiddle around with the olive oil to get a consistency you like, perhaps a little thinner for pasta, but I like it thick and slapped over some chunky, rustic bread.









































