Pick the nettles using a garden glove. Rinse the nettle and cleaver leaves then pop in a pan with a splash of water to wilt and get rid of stings. Once softened down, make sure to drain well.
Put all the ingredients in a food blender and blitz until you have the desired consistency. If you’d like to add the smidgen of honey, I find it takes an edge of any bitterness in the greens and compliments the overall flavour.
It should stay fresh in a jar in the fridge for the week. If adding to pasta, make sure to leave a little of the cooking water in the bottom of the pasta pan so that when you add the pesto, it’ll form a juicy sauce that will be clinging to your spaghetti and dripping from your chin within minutes.
