If you are using nettles in your wild pesto, don’t forget to blanch them for a minute or two before proceeding with the recipe to remove their sting!
Rough chop the greens and add them to your food processor or mortar and pestle. Toss in the minced garlic and seeds/nuts and blend it all together. Add a splash of lemon juice or fermented lemon rind to brighten up the color and flavor. Add olive oil a bit at a time until you reach your preferred texture. Do you want a sauce-like pesto? Add more. Want a paste? Add less! Flavor to your tastes with salt, pepper, and hard cheese.
That’s all it takes! Use your pesto within a day or two and keep it in the fridge. You can also freeze pesto in ice cube trays to make additions to soups, pasta sauces, pizzas, or other goodies all year-round. I use one-cup silicone ice cube trays for easy portioning.