This is made from both stinging nettle and wild ramps, resulting in a pesto that is addictive and delicious. It's also dairy free, although of course you can use dairy instead. This is my favourite way of eating nettle!
A stunningly coloured, lightly sweet, smooth, silky, tart, fruity, floral sauce. Great for drizzling on cheesecake, mousse, cakes and meringue (any dessert that would benefit from a little tart balance) or blending into boozy cocktails.
Imagine having ALL these ingredients in your vegetable stock. Not just whatever flavour seeps into the stock water, but the ingredients in their entirety, no part wasted. Then imagine this stock lasts you months – welcome to vegetable stock paste!