Few blossoms turning into flowers on the branches of the tree i see from my bedroom, gave me the final confirmation that spring has arrived. And that means, among other things, to plant again herbs by the window and look for herbs in the markets around town. In one of those tours i came across some amazingly fresh nettles, which reminded me of my childhood (stung naked calves, ouch!) and, most importantly, of how good and healthy they are. The easiest way to enjoy the explosion of flavors of nettles is to make a pesto, have some quality linguine al dente and feel like being on the Riviera. I found this great recipe by Hank Shaw, which is very well explained and easy to follow.
I just took the freedom to add a dash of lemon and lime juice, which gives a kick to the fresh notes of the herbs and provides a bit of acidity (it will make a nice combination with, for instance, a chilled glass of Vermentino)