Nettle Pesto
1/4 lb bag (3 cups tightly packed fresh) nettles
3 cloves garlic
1/4 cup olive oil
1/4 cup pine nuts
salt and pepper to taste

Boil the nettles in just enough water to cover them for ~1 minute
Drain but save the water to drink as tea or add to another dish (lots of nutrients in there you don’t want to throw down the drain!)
Squeeze out as much water from the nettles as you can – drying with a dish towel if you have a clean one handy

Mince the garlic in your food processor then add the pine nuts and process them together. Next add the nettles and turn the processor on. Drizzle the olive oil in a little as a time as the pesto begins to become paste like. Add salt and pepper to taste. Optional: add some parmesan for extra creamy/salty/umami goodness 😉

Miso Honey Ginger Dressing
~1/4 cup minced garlic
~1/4 cup minced ginger
~ 1/2 cup olive oil
~ 1/3 cup rice vinegar
Splash of toasted sesame oil (or not toasted)
Slight tablespoon of honey
Heaping Tablespoon miso (preferably white but any kind will do)

Mix all together in a jar with a lid – shake until all combined.
Can live on your counter for 1 – 2 weeks (oil will coagulate in the fridge)