With our love of nettle fibre as a craft material we often forget the nutritious benefits that this plant holds.
It's that time of year where new leaves are springing up all around and our recent move from Essex to rural South Devon has given us greater access to wild food, both flora and fauna.
Nettle pesto was our first try at bringing Urtica dioica into our kitchen and tasty it was too!
This spring's new nettle tips were blanched before being mixed with raw garlic, olive oil, sesame seeds and finely chopped Parmesan cheese. Apart from being great with cheese or salads, it also makes a good pasta sauce (pictured below).