Dandelion pesto

Dandelion pesto

Dandelion pesto

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • condiment
  • dip
  • sauce
  • spread
Comments
Ingredients
  • 2 big handfuls of dandelion greens
  • 2 handfuls of fresh basil leaves
  • 1 handful of spinach (optional)
  • The petals from 5 dandelion flowers
  • 1 large clove of garlic
  • 1/2 tsp sea salt
  • 1 handful of pine nuts
  • 1 handful of hemp, sunflower seeds or macadamia nuts
  • Enough extra virgin olive oil to bind the sauce together, around 4-6 tbsp
  • Juice of half a lemon
  • 1 tbsp nutritional yeast flakes (optional)
Instructions

Wash the dandelion well in a solution of water and raw cider vinegar, using a couple of tablespoons of vinegar to about a litre of water. Wash and spin dry all the greens. Pop all the ingredients into a pestle and mortar or food processor and pound/blitz till nearly smooth - I like to leave a little texture to my pesto but play around with it. And that's it! Pretty simple and very scrummy.

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