Dandelion Pesto


Dandelion Pesto

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

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Ingredients

  • 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

Instructions

  1. In a food processor, begin adding the greens, basil, garlic, lemon juice, and salt.
  2. Turn food processor on and drizzle the olive oil through the top.
  3. Continue to process until it reaches the consistency of a pesto.
  4. You can adjust the thickness with more oil or even a drizzle of water can also help.

Notes

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.

Tags

Courses
Sauces/Condiments
Diet
lacto vegetarian
ovo vegetarian
pescetarian
vegetarian
vegan
paleo
Allergy
egg free
soy free
wheat free
seafood free
sesame free
mustard free
gluten free
dairy free
treenut free

Nutrition

Calories

1983 cal

Fat

176 g

Carbs

90 g

Protein

47 g
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https://audreyfleck.com/recipe/dandelion-pesto/