Wild herb cooking -Zucchini pasta with Nettle pesto and Fireweed in butter

You need to try this, even ones in your life- Wild herb cooking. First you find a recipes and choose, what herbs you want. Then you go to forest with phone and internet connection and make sure, that you are not collecting poisonous plants.  It is fun and you get a fresh air and light exercise on top of food. I mean, we started this show ( went to forest)  today at 9:00 am and had a meal 1:00 am.  Long hours  to wait and meal was so tiny, that we needed to have some bread after:).  We had a big plastic bag and it was full of the herbs, but still, it is not a much, when you boil the herbs. How about the taste? I was better than we thought. Was it worth  all the effort? Definitely, at least ones:)

Our menu: Zucchini pasta with Wildherb pesto 
and Fireweed cooked in butter






Pesto:
1 dl boiled nettle 
( you need a one small plastic bag full of the nettles)
1 dl wild strawberry leaves
1 dl grated parmesan cheese
1 dl crushed almonds
0,5- 1 dl olive oil
4 cloves of garlic
Dash of lemon
Salt, sugar











How to make it:

Pesto:
Take leaves of from Nettles and wash leaves.
But in a boiling water for 5 min
Take of and let cool
Wash strawberry leaves
Chop garlic
Grate Cheese
Put all the ingredients to blender and blend until smooth

Zucchini pasta:
Ingredients:
1 zucchini 
Olive oil
Salt, pepper



How to make it:
Grate with cheese grater, take thin slices 
Cut slices in four parts ( length wise)
Put in a Baking tray and drizzle with 
olive oil and salt and pepper
Keep in the oven about 10 minute ( 200 degrees)
Put zucchini and pesto to the pot and warm up

Fireweed in butter:
Ingredients:
Young fireweed twigs
Butter
Salt, pepper, lemon juice







How to make:
Remove majority of leaves and cut of the hard end
Cook in a butter in sauce pan, 
till fireweed is little soft, but still firm
Add some salt, pepper and lemon on top of it