Stinging Nettle Pesto (Dairy & Oil-Free)<!-- --> <!-- -->Recipe

Ingredients

• 6 cups of stinging nettle leaves (leaves with stems, if the shoots are young and tender) cleaned and well rinsed
• 2 quarts of boiling water with 1 tablespoon of kosher salt
• Cooked stinging nettles (see quantity above)
• 1 cup of walnuts
• 1 garlic clove, minced (use 2 cloves if you love garlic)
• 2½ tablespoons of lemon juice
• 2 teaspoons of lemon zest
• ¾ teaspoon of fine sea salt (we are going to add salted nettle broth later)
• ½ teaspoon of freshly ground black pepper
• 2 tablespoons of nutritional yeast
• ½ cup of cooled nettle broth (more if you want a pasta sauce consistency)