Deactivate the stinging nettles – In a 4–6-quart pot, bring 2 quarts of water with 1 tablespoon of salt to a rapid boil. Use a gloved hand and tongs to plunge the nettles into the boiling water. Blanch for 60 seconds only. Drain the nettles in a colander and rinse under cold running water. (You can also immerse them into an ice bath, but I find cold water does the trick.) Gather the nettles in your hands (They won’t’ sting, I promise!) and squeeze all the extra water out by forming them into a tidy round ball. Roughly chop the nettles and set aside.

Make the pesto - Add the walnuts to a food processor (not a blender) and pulse until coarsely ground. Next, add the nettles, garlic, nutritional yeast, lemon juice and zest, salt and pepper. Process until a chunky paste begins to form.

With the motor running, drizzle in the olive oil. Then slowly add the water. You’re looking for a consistency that is thick enough to spread on a cracker or thin enough to toss with pasta. So, add more or less liquid depending on how thick/thin you like your pesto.

Sprinkle in a dash of salt and pepper and taste before adding more. You’re looking for a burst of flavor that makes you immediately want to take another bite!