Go foraging for dandelion greens, then make this bright and nutritious dandelion pesto!
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Place all ingredients except the Parmesan into a blender or food processor. Process until smooth. If it's too thick, slowly add a bit more olive oil.
Add the Parmesan and continue to blend until the mixture has a smooth consistency.
Refrigerate, and eat within 3 days.
This recipe for dandelion pesto is from the Alchemy of Herbs book by Rosalee de la Forêt.
Serving: 1Tablespoon | Calories: 99kcal | Protein: 2g | Fat: 10g | Cholesterol: 3mg | Sodium: 112mg | Potassium: 58mg | Calcium: 40mg | Iron: 0.5mg