Nettle Pesto

Nettle and Ramp (wild leeks) Pesto

75 g (about 3 cups packed raw leaves) dry stinging nettle
25 g (about 2 cups packed) ramps
80 ml (1/3 cup) extra virgin olive oil
2.5 ml (1/2 tsp) unrefined salt
40 ml (2+1/2 tbsp) nutritional yeast (optional)
20 g (1/4 cup) walnuts (preferably soaked)

Blanch the nettles in boiling water for two minutes (you can rinse the nettles off beforehand).
Drain and rinse with cold water.
 Squeeze the water out of the nettles (you’ll be left with maybe 1/2 cup).

Place all ingredients except walnuts in a food processor, blend until smooth. Add walnuts (or other desired nut) and pulse until nuts are in small pieces.
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