Picked a carrier bag of nettles on a weekend walk. Tried a few leaves afyer blanching and the resulting stock, which were no great shakes, but really pleased with the two jars of pesto that we made. One was an Italian version with olive oil and parmesan, and the second wa all Scottish, with rapeseed oil and cheddar. Both good, preferred the Italian, but Scottish better value. Both delicious with oatcakes.
A fun family activity if you can access a good supply.
Hoping to find some wild garlic near us soon, known sources too far away right now. Will keep looking
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