If you are using fresh nettles, blanch quickly in hot salted water. If using dried nettles, soak overnight in room temperature water (or 6-8 hours). Drain excess water.

Add nettles, parsley, garlic, walnuts, olive oil, lemon juice, parmesan and sea salt.

Pulse until smooth and creamy.

Spread the pesto on top of sourdough toast, crackers, fish, chicken, or pasta. Or you can use it as a dip for your next veggie crudite. Any way you decide to eat it, it’ll surely give you the protein and mineral boost you need.