Dandelion pesto
Ready in : 45 mins
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Dandelion pesto might be a recipe you should try. For 59 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. This condiment has 144 calories, 1g of protein, and 15g of fat per serving. 103 people have tried and liked this recipe. If you have macadamia nuts, basil leaves, sea salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 62%, this dish is pretty good.
Ingredients
dandelion greens
2 handfuls
basil leaves
2 handfuls
spinach
1 handful
the petals from dandelion flowers
5
garlic
1 large clove
sea salt
0.5 tsp
pine nuts
1 handful
macadamia nuts
1 handful
enough extra virgin olive oil to bind the sauce together
4 tbsp
juice of lemon
4
nutritional yeast flakes
1 tbsp
Cooking in Steps
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1Wash 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.
apple cider vinegar
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vinegar
greens
pesto
water
food processor
mortar and pestle
