Using protective gloves, remove all the leaves as well as any tender shoots from the nettles.

Fill a large bowl with ice water, and bring a large pot of salted water to a boil.

Blanche the stinging nettle leaves for one minute in the boiling water, before plunging into the ice water.

Once cool, remove the leaves and squeeze out any excess water.

Combine all ingredients except oil in a food processor and blend until a fine paste. Add the oil and blitz until combined.

Add more oil if desired to reach the consistency that you want.

Store in a clean jar with a layer of olive oil on top.