Dandelion Pesto

Dandelion greens are in season from the beginning to mid-Spring. They have been enjoyed raw for ages in the South.  You can saute them in a little bit of oil or you can create a pesto by putting them in the food processor with a little bit of garlic, sunflower oil, pumpkin seeds and nutritional yeast. It is served here three ways; dandelion pesto with raw sweet potato or with cooked barley. For both applications, I included sun-dried tomatoes that I created by putting cherry tomatoes in the food dehydrator. You can also dry them the old-fashioned way. Pumpkin seeds are relatively inexpensive, high in protein and zinc.

This pesto can also be served as a topping for crackers.

Dandelion Pesto

Dandelion Pesto

3 1/2 cup dandelion leaves, cleaned and chopped
1/3 cup sunflower oil
2 garlic cloves, chopped
1/4 cup pumpkin seeds
1/2 tsp salt
1/4 cup nutritional yeast

1. Place dandelion leaves, salt and garlic in a blender or food processor and hit pulse a few times.

2. Add the pumpkin seeds and hit pulse 3 – 4 more times.

3. Slowly add the oil, stopping to scrape down the container to make sure that all of the ingredients are thoroughly combined.

4. Finally, add the nutritional yeast and pulse a few more times.

Serving size: 2 tablespoons

Dandelion Pesto with Sweet Potatoes
Dandelion Pesto with Barley

One thought on “Dandelion Pesto

  1. Yum! I added fresh lemon juice and baby spinach (not quite enough dandelion greens) and it was great on zucchini noodles! Thanks for sharing!

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