Dandelion pesto
A gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian dandelion pesto recipe that serves 4, covering 6% of daily vitamins and minerals. Best enjoyed during springtime.
Ingredients
dandelion greens
2 handfuls
fresh basil
2 handfuls
spinach
1 handful
the petals from dandelion flowers
5
garlic
1 large clove
sea salt
0.5 tsps
pine nuts
1 handful
sunflower seeds
1 handful
extra virgin olive oil
4 Tbsps
lemon juice
4
nutritional yeast
1 Tbsp
Method
- Wash the dandelion well in a solution of water and raw cider vinegar, using a couple of tablespoons of vinegar to about a litre of water. Wash and spin dry all the greens. Pop all the ingredients into a pestle and mortar or food processor and pound/blitz till nearly smooth - I like to leave a little texture to my pesto but play around with it. And that's it! Pretty simple and very scrummy.
Nutrition:
Carbs
3 g
Fat
14 g
Protein
1 g
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