from Langdon Cook's excellent blog about foraging food in the Northwest, Fat of the Land
2 cups stinging nettles, blanched chopped (figure 6 cups raw)
1/2 cup parmesan
1/2 cup pine nuts roasted
4-5 large garlic cloves
1/2 cup olive oil
1 tsp lemon juice
salt and pepper to taste
1. Blanche nettles for 1 minute in boiling water to remove stingers, remove to a salas spinner and shake off excess water, then ball up and give them a good squeeze to wring them out.
2. Put in food processor along with other ingredients and half the olive oil. Mix and then add the rest of the olive oil. Continue mixing until it is at desired consistancy. Add more olive oil if you prefer a more spreadable pesto.