I always love to make Pesto, no matter the time of year. I will use any greens that are available and whichever variety of nuts I can get hold of. As you can see here I use Nettles. They are tough to handle but because they are a super-food, I find the minor discomfort is worth it. If you are worried about the stinging, kitchen gloves will protect you. Nettles are likely the most nutritious plant food available. They include fiber, flavanoids, beta carotene, and cholines, tons of minerals and protein. I also included the green tops of radishes. Not only is this a great way to use the entire vegetable but these greens taste great and add a really distinct flavor to the pesto. As with many of my recipes, this one is just a guide. I like it super chunky, my mum would always make any pesto or sauces super smooth! Get a feel for what you like and keep experimenting with the greens and nut combinations.

Ingredients

3 to 4 handfuls of greens - (Nettles, Radish greens, Arugula, Mint, Basil, Parsley, Pea Tendrils, Garlic Scapes)
4 garlic cloves (this will make it very flavorful and adds a ton of medicinal power. Use less if want a milder flavor)
A handful of nuts (Almonds, Pistachios, Pine nuts or Walnuts)
A good chunk of Parmesan or Pecorino (this is optional if you are vegan.)
Olive oil
Salt

Instructions

Blend the nuts, garlic and cheese into a desirable consistency. I like mine to stay to chunky.
Add the greens to the blender, and with the blender on add olive oil until you reach the desired consistency.
Add salt to taste.

Notes

Due to the amount of garlic and the fragrant greens, this is a delicious pesto. It is also so good for you
I love having this on pasta, or fish. My favorite is a pesto, avocado and Edamame toast.