Step 1

Grind the pumpkinseeds medium-fine in a spice grinder and reserve. Steam the nettles for 2-3 minutes until wilted, then cool, press on a paper towel to remove water, and chop them fine. Crush the garlic cloves with the back of a knife, chop coarsely and reserve. Mix the oils.

Step 2

In the bowl of a food processor, combine all ingredients except the oils.

Step 3

Pulse to break the mixture up in the food processor, then add the oils in a steady, slow stream until thoroughly combined. Transfer to a mason jar, top with ¼ inch of oil and refrigerate. The pesto can also be frozen.

Step 4

Nettle pesto has a more vegetal flavor than ramp or basil pesto, think of it as something you can use as a dip or spread in larger amounts than traditional pesto, which is more of a seasoning.