1 cup extra virgin olive oil
½ cup pine nuts or pumpkin or sunflower seeds
8 cloves of garlic
¾ cup parmesan cheese
4 cups of steamed nettle (drained)
Place oil, pine nuts or seeds, and garlic in food processor or blender. Blend and then add cheese and nettles. Add more olive oil until it reaches a consistency you like. Use on crackers with some goat cheese, with pasta, or as a dip.
Hint from Krista: This pesto freezes well!