I've been dying to make stinging nettle pesto ever since I came across it in wholelarderlove.com, which is the blog of a photographer friend of Number One Daughter's.
To begin with I pulled on some gloves and strolled a little way up the drive, where I picked a colander full of nettles, trying for the youngest and tenderest looking.
Back in the kitchen, I boiled the nettles for a couple of minutes, just long enough to wilt them and get rid of their sting. Then I drained them (keeping the water for use in soup) and threw them, stems and all, into the food processor, together with a clove of garlic, a big handful of pine nuts, some grated parmesan, the juice and grated rind of half a lemon, and salt and pepper to taste. Finally I trickled in enough olive oil to blend.
It turned out the most amazing shade of green. It tasted wonderful too, very fresh and citrusy.
I thought it would be delicious on pasta but Farmdoc had baked a loaf of bread so we just spread it thickly on large slices of that and it went in a flash. Next time I'll try to save enough for pasta.