Bring a small pan of water to the boil and blanch the nettles for 2 minutes. Drain and cool immediately under cold water. Pat dry. Place the wild garlic and nettles in a food processor or a pestle and mortar and briefly whizz or pound. Add the pine nuts and continue to pound or blend. Then add the cheese and lemon juice. Season and then taste the pesto and adjust if necessary. Store in a kilner jar with a layer of oil over the top.
