extra virgin olive oil
or pumpkin seeds, sunflower seeds
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!
Forrest Green Farm