Dandelion pesto

Name: Dandelion pesto
Total time: 45 min
Yield: 4 servings
Ingredients: 2 handfuls dandelion greens; 2 handfuls fresh basil; 1 handful spinach; 5 the petals from dandelion flowers; 1 large clove garlic; 0.5 tsps sea salt; 1 handful pine nuts; 1 handful sunflower seeds; 4 Tbsps extra virgin olive oil; 4 lemon juice; 1 Tbsp nutritional yeast

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

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

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:

144 kcal

Carbs

3 g

Fat

14 g

Protein

1 g

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