Ingredients

3 cups cups packed, dry, raw stinging nettle leaves and tender stems

1 ½ – 2 cups ramps, packed (to taste)

1/3 cup extra virgin olive oil

1/2 tsp unrefined salt 1/2 tsp

2 + 1/2 tablespoon nutritional yeast

1/4 cup walnuts

Instructions

Place all ingredients except walnuts in a food processor, blend until smooth. Add walnuts (or other favorite seed or nut) and pulse until nuts are in small pieces. Store in fridge for up to a week. Enjoy on rice, pasta or crackers.

Note: collect and process stinging nettles with gloves. Stingers are neutralized once processed in food processor, blended, juiced or cooked.

Try experimenting by substituting or combining the nettles with other greens, such as chickweed. And maybe add some cilantro or parsley for a different twist.