Dandelion Green Pesto

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I find raw dandelion greens have a great flavor, but they can be too strong for some people.They are wonderful sautéed in some olive oil and garlic, but it doesn't get much better than making them into a pesto. This pesto can be eaten fresh or frozen for later use. Just let it sit out overnight in the fridge to defrost.

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1 bunch dandelion greens (about 8 cups), de-stemmed
4 garlic cloves, peeled and minced
1/2 cup sunflower seeds
juice of 1 lemon
1/4 cup parmesan cheese, grated
1/4-1/2 cup olive oil
salt, to taste
Put the dandelion greens, garlic, lemon juice, sunflower seeds and parmesan into a food processor. Pulse until chopped. With the food processor running, slowly drizzle in the olive oil, scraping down the...
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Nutritions

Calories
158

Sodium
180mg
7% DV

Fat
11g
17% DV

Protein
4g
9% DV

Carbs
9g
3% DV

Fiber
1.0g
3% DV