Dandelion Greens Pesto
Introducing dandelion greens pesto, A nutrient-packed twist on the classic that'll take your taste buds on a wild food adventure. Forget store-bought greens – your backyard is your pantry with this one!
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Ingredients
- 2 cups fresh basil leaves
- 1/2 cup dandelion greens
- ½ cup Pine Nuts
- 2 cloves Garlic
- 1 Pinch Salt
- 1/3 cup Extra Virgin Olive Oil
- ½ teaspoon Sea Salt Or to taste
- ¼ teaspoon Fresh Ground Black Pepper
- 1/3 cup Grated Parmesan Cheese
- ½ lemon juiced
Instructions
- Start by roasting your pine nuts. Do this in a sauce pan over the stove. Roast the pine nuts on a low-medium flame for one minute, stirring all the time and removing them from the pan before they turn dark.
- Ground the garlic and salt together in the mortar or in your food processor
- Next add in a few basil flowers and leaves at a time, crushing until it's ground well. Add in more when it's become a paste, until you've eventually added all of your basil leaves and flowers. Add olive oil as needed to help create a smooth and creamy texture.
- Add in your roasted pine nuts and continue to grind.
- Add in your freshly ground pepper, parmasean cheese and lemon juice.
Notes
Store it in an airtight container in your refrigerator for up to three days.
To freeze, add your pesto into an ice cube tray. Once frozen, store them in a sealed airtight container or bag for up to six months.
Add it to pizza, pasta, toast, crackers, as a marinade for chicken or other meats, so many options!
Nutrition
Calories: 51kcal
Servings: 1 tablespoon
Calories: 51kcal