Pesto doesn't need to wait for basil

One of the ways I consciously make an effort to lead an alternative, creative, handmade life is to not buy things out of season. I'm not militant about it, yet strive to eat what's local and seasonal in my area.

Sometimes this causes a jonesing for out of season produce, while other times it just presents a creative opportunity.

Pesto is one of my summertime favorites, and some years I make a bunch and freeze it for use in the hammock months until basil and other fresh herbs are in season again. Last year was not one of those years, so I'm looking at all the greens that are seasonal right now and loving the more distinct flavors that present themselves in pesto form.

Arugula and watercress pestos are new favorites... very spicy, so they can hold up to varieties of roasted root veggies while still being at home on pasta or with eggs.

Last week, some fresh nettles came into my life thanks to my neighbor Megan of underground supperclub Polly's Paladar fame. Nettles just entered my lexicon about a month ago, and since then I've been reading about their benefits and experiencing them for myself.

Victoria LaFont, nutritional myth buster, suggested I make Nettle Pesto. I got excited for the challenge... why not jump in head first when trying something for the first time ever.

Kathy's Dairy-free Nettle Pesto

-1 gallon size bag nettle stems and leaves

-1/2 bunch cilantro

-juice of 1/2 lemon

-2-3 Tbs nutritional yeast

-2 large cloves garlic

-2 Tbs pine nuts

-2 Tbs walnuts

-pepper to taste

-lots of olive oil

Chop the garlic into thick slices. Dry Roast the garlic, pine nuts and walnuts together in a pan until they are all lightly toasted. Stir often so they don't burn. Remove from heat and let cool.

Use tongs or gloves to pack some nettles into food processor. Drizzle some olive oil over them. Put lid on and start processing. If the leaves aren't blending, add more oil.

As leaves process down, turn off the processor and add more leaves and oil. Scrapes sides of bowl if needed. Continue this way until all nettles are finely chopped and almost paste-like.

Scrape sides of bowl and add all remaining ingredients (cilantro, lemon juice, yeast, garlic, nuts and pepper). Put lid on and continue processing. Add more oil if needed to form a paste.

Oila! That's it.

I put the pesto on gluten-free pasta. If you aren't sensitive to salt, you can salt your dish after stirring the pesto through. You can also brighten it up with a fresh squeeze of lemon over the top.

Next I'm going to try it on quinoa. Who knows if any will even make it to the freezer.

Let me know your thoughts!