Ingredients
| 8 | oz | pasta of choice, cook time under 7 minutes |
| 1⁄4 | c | toasted finely diced pine nuts or walnuts |
| 1⁄2 | c | shelf stable parmesan cheese |
| 1 | c | extra virgin olive oil |
| 1 | c | packed stinging nettle leaves (urtica dioica) |
| 1 1⁄4 | t | granulated garlic |
Notes:
When picking nettle leaves DO wear gloves and a long sleeved shirt. A clean freezer bag is a good picking vessel.
WITH ALL WILD FOODS CONSULT A KNOWLEDGEABLE GUIDE FOR PICKING, FOLLOW ALL RULES ON PICKING AND DO NOT EVER GIVE WILD FOODS TO PREGNANT WOMEN OR SMALL CHILDREN.
Instructions
At home:
Pack the pasta in a sandwich bag, the nuts and garlic in a small bag, the Parmesan cheese in a snack bag and the olive oi in a leak proof container.
In camp:
In your pot bring a 1/4 cup water to a boil, add your nettle leaves, cover tightly and let steam a couple minutes (lower your stove’s flame). Drain off any water left, then chop the leaves as finely as you can. Add the olive oil to the nut bag, then add the nettles. Stir well and put aside.
Bring 4 cups water to a boil in your pot, add the pasta and cook for time on package. Drain carefully. Add pesto to pasta as desired, top liberally with the cheese.
The sauce can also be made at home, process in a blender or food processor till smooth. Feel free to use fresh Parmesan cheese if done this way.
Courtesy of trailcooking.com
hiking2christ 
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