What an incredible taste! Not only is it good on traditional pasta, but the pesto makes a wonderful spread on toast or crackers. Also good as a dip with crackers and chips. Freezes well. You can use any edible wild or garden greens to make pesto. Think dandelion greens, chickweed, wild mustard, lambs quarters, onion and garlic tops, and of course, basil
4 cups fresh nettle tops (roughly chopped)
2/3 cup extra virgin olive oil
1 cup nuts of your choice (I used 1/2 almonds, 1/2 pecans in my last batch…yum!)
2-6 cloves garlic according to taste
1/4 cup romano or parmesan cheese (optional)
Put all ingredients in a food processor and process on high until creamy, making sure all the nettles are incorporated. That’s it!