Here I've adapted the River Cottage recipe using half nettle tops, half spinach and extra garlic.
Wearing gloves, pick over the nettles, discarding all but the thinnest stalks, then wash well. Wash the spinach. Find a pan large enough to take the nettles and half-fill it with water.
Bring to the boil and cram in the nettles and spinach, pushing them down with a wooden spoon to immerse them. Cook for just 1 minute, then drain through a sieve over a bowl to save the cooking water. Immediately plunge the nettles into cold water. As soon as they are cold, remove and squeeze them as dry as you can -- they will not sting you once they are cooked.
Put the nettles into a food processor along with the breadcrumbs, cheese and garlic. With the machine on low speed, trickle in enough rapeseed oil to make a loose paste. I added some water to make a looser consistency.
Season your pesto with salt and pepper to taste. It is now ready to use. As for the nettle cooking water you saved, drink it -- it's too good to waste.
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