Steam or wilt the nettle leaves to remove the stinging properties and drain very well.
Add the leaves and nuts to a food processor and pulse several times to mix. Add the garlic and cheese and pulse again.
Scrape down the sides of the food processor with a spatula and add the olive oil slowly, while the processor is running, until the mixture thickens. Stir in salt and pepper to taste. Mix through freshly cooked pasta or drizzle on soups or salads.