THIS SAUCE IS quick and easy if you happen to have stinging nettle pesto on hand. I always have some frozen at the ready.

2 cubes frozen stinging nettle pesto, thawed
1 tbsp butter
2 tbsp diced shallot
1/4 cup or more chicken or vegetable stock
1/4 cup heavy cream
salt and pepper

1. Saute shallot in butter in a small sauce pan over medium heat.

2. Stir in stinging nettle pesto.

3. Add a splash of stock.

3. Add cream, stirring. Lower heat and thicken to desired consistency, adding more stock or cream if necessary.

At this point you can add other ingredients into the sauce, such as English peas, fava beans, edamame, mushrooms, pearl onions, pre-cooked Israeli couscous, and so on. For the final dish, ladle stinging nettle sauce into a shallow bowl along with fish or vegetables or tofu. It’s especially good with a pan-fried fillet of halibut. This recipe will make enough sauce for 2.