Nettle Pesto  

Maybe you are already are an herbalist that knows how to ethically wildcraft nettles, or you can tag along with a friend who knows what to do.  But if you can get a hold of some fresh nettles in the Spring, one of the best things you can do is make up a batch of nettle pesto and then refrigerate and freeze it for use over a few months.

8 cups of fresh nettle leaf

3 cloves of garlic- chopped

1 cup of walnuts

1/2 cup of olive oil

1/4 lemon- squeezed.

salt to taste

Take your nettles and place them in a pan.  Place a half inch of water at the base and then gently steam your nettles for 5 minutes until they are completely wilted.  Then remove the nettles, squeeze out as much water as possible and then let them dry out on a baking sheet.  Then chop them up and add them to a food processor.  Then add the rest of the ingredients, squeeze in the lemon juice and blend until the mix has become a paste.  Remove and place in a container.  Add salt to taste and mix it in well.  Refrigerate.