Description
A vibrant and nutritious twist on traditional pesto using bold dandelion greens.
Ingredients
Scale
- 2 cups fresh dandelion greens
- 1/2 cup toasted pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Combine the fresh dandelion greens, toasted pine nuts, and garlic cloves in a food processor.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil.
- Add the grated Parmesan cheese and pulse to combine.
- Season with salt and pepper to taste.
- Serve on pasta, spread on toast, or as a dip.
Notes
Dandelion pesto keeps beautifully in the fridge for a week and freezes well in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg