Dandelion Pesto
Serves 4
12 mins prep
0 mins cook
12 mins total
You'll love this healthy twist of a popular classic!
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Cut the dandelion leaves into thirds. Cut the garlic into smaller pieces. Add these to a blender and mix until coarsely chopped.
Add parmesan and salt to the blender. Blend until combined.
Add ½ cup of olive oil and blend until combined. If desired, add the some or all of the remaining ½ cup of olive oil and blend again.
Add the pine nuts until just combined. You can also blend it to a smoother consistency.
Taste and adjust to your liking by adding more salt, parmesan, pine nuts, and/or olive oil
Serve immediately over pasta, roasted vegetables, as a dip for raw veggies or with crackers. If you'd like to reserve it for later, place in a container or mason jar, cover with a bit of olive oil and keep in the refrigerator for up to 2 weeks.
