Nettle Pesto Recipe -
Thanks Dr. Jennifer @ Reboot Center -  Whidbey Island 😋
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Makes a large batch:

• 40 nettle tops (the top 1/3 of the plant; collect using thick gloves!!)
• 6 oz parmesan (can substitute with 3 oz nutritional yeast for vegan option)
• 3 peeled garlic cloves 
• 1/2 tsp salt
• 1/4 cup olive oil, more depending on desired consistency
• Combination of approx. 1 cup nuts/seeds: cashews, pecans, walnuts, hemp seeds

Directions:
1. Boil nettles for 2 minutes, strain, then place in a large bowl of water with ice and “cold shock” the leaves (this helps them keep the vibrant green color). Press the excess water out.
2. Add the nettles to a food processor along with the parmesan/nutritional yeast, garlic cloves, salt, and nuts/seeds. Process on high, slowly adding in the olive oil until the desired consistency is reached.
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