Dandelion greens support liver function, act as a natural diuretic, may help lower cholesterol and blood pressure, and contain prebiotics that support beneficial gut bacteria.
7 minPrep Time
7 minTotal Time
- 4 cups of dandelion greens (chopped) – about 1 bunch
- ½ cup olive oil
- 1 cup seeds such as roasted pumpkin or sunflower seeds (I used the Go Raw Sprouted Super Seed mix)
- 4-8 garlic cloves, minced
- ¼ cup lemon juice
- 1 tsp. salt
- 1 cup basil
- In a food processor, begin adding the greens, basil, garlic, lemon juice, and salt.
- Turn food processor on and drizzle the olive oil through the top.
- Continue to process until it reaches the consistency of a pesto.
- You can adjust the thickness with more oil or even a drizzle of water can also help.
Dandelion greens are pretty bitter. If you are new to eating bitter greens, you may want to reduce the amount of dandelion to 2 cups and increase the basil to 3 cups. Over time you can increase the amount of dandelion as your tastebuds adjust.