Dandelion pesto
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 67.31
- Health score: 9.00
- Weight Watcher points: 4.00
Summary
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Dandelion pesto might be a recipe you should try. For 59 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. This condiment has 144 calories, 1g of protein, and 15g of fat per serving. 103 people have tried and liked this recipe. If you have macadamia nuts, basil leaves, sea salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 62%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Dandelion Pesto, Dandelion Pumpkin Seed Pesto, and Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs.
Ingredients
dandelion greens2 handfuls
basil leaves2 handfuls
spinach1 handful
the petals from dandelion flowers5
garlic1 large clove
sea salt0.5 tsp
pine nuts1 handful
macadamia nuts1 handful
enough extra virgin olive oil to bind the sauce together4 tbsp
juice of lemon4
nutritional yeast flakes1 tbsp
Instructions
Step 1
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.
Categories
Dish Types: condiment, dip, sauce, spread
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, whole 30, vegan