1 litre of freshly picked, clean nettles (important: wear gloves when you pick them to avoid stinging)
1/2 dl pine nuts (or sunflower seeds)
1/2 clove of garlic, grated
1 dl parmesan cheese (or Västerbottensost cheese)
1 dl olive oil
A little salt for cooking
Pitch of salt and freshly ground black pepper, to taste
With gloves on: wash the nettles and remove the stalks.
Bring a little water to the boil. Add a pinch of salt. Cook the nettle leaves for a couple of minutes. Wash the nettles in cool water. Squeeze the nettle mash to remove access water. With a hand mixer, mix the nettles, garlic, cheese and olive oil. Add salt and pepper to taste.
Serve with pasta or as a dip!
Recipe and photo borrowed from Swedish Buffé magazine.