Dandelion pesto
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. If you like this recipe, take a look at these similar recipes: Dandelion Pesto, Dandelion Pumpkin Seed Pesto, and Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs.
Ingredients
dandelion greens
2 big handfuls of dandelion greens
fresh basil leaves
2 handfuls of fresh basil leaves
spinach (optional)
1 handful of spinach (optional)
The petals from dandelion flowers
The petals from 5 dandelion flowers
garlic
1 large clove of garlic
sea salt
1/2 tsp sea salt
pine nuts
1 handful of pine nuts
hemp, sunflower seeds or macadamia nuts
1 handful of hemp, sunflower seeds or macadamia nuts
Enough extra virgin olive oil to bind the sauce together, around
Enough extra virgin olive oil to bind the sauce together, around 4-6 tbsp
Juice of half a lemon
Juice of half a lemon
nutritional yeast flakes (optional)
1 tbsp nutritional yeast flakes (optional)