Description
A vibrant and flavorful pesto made with fresh dandelion greens, perfect for pasta, spreads, and more.
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 into your food processor. Pulse until finely chopped.
- Incorporate the olive oil slowly while the processor is running.
- Add the grated Parmesan cheese and pulse until fully incorporated.
- Season with salt and pepper to taste.
- Serve over pasta, spread on toast, or as a dip for vegetables.
Notes
Dandelion pesto can be stored in the fridge for up to a week. For a vegan version, substitute the Parmesan with nutritional yeast.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg