Creamy Nettle Pesto
Toast the pine nuts and sunflower seeds separately in a dry pan. Remove from the pan and set aside. Rinse the nettle tips, shake dry and puree with the pine nuts and wild garlic in a blender.
While blending, add as much olive oil into the nettle paste until a thick pesto forms. Mix in the Parmesan and season with salt, pepper and a dash of lemon juice. Stir sunflower seeds and creme fraiche into the pesto.