Dandelion Pesto
Dandelion Pesto is tasty, healthy and easy to prepare. In about ten minutes you can prepare a portion large enough for several dishes. One serving is equal to 1 tablespoon, which is enough for about 2 2/3 oz / 80 g of pasta.
Servings: 48 servings
Ingredients
- 1 lb dandelion greens
- 1/2 cup olive oil
- 4 cloves garlic
- 1 lemon juice (juice of one lemon)
- 3 oz walnuts
- 1/2 tsp salt
- 1/8 tsp black pepper ground
Instructions
- Sort the dandelion leaves by removing all the wilting or badly bruised leaves. Wash all remaining leaves and dry as well as you can.
- Add all the ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice consistency for pesto.
- Use immediately over pasta. If you like add some grated Parmesan cheese. See notes.
Notes
The Dandelion Pesto will conserve in an airtight container in the refrigerator for up to a week. You can also freeze the pesto by pouring it in ice trays and letting them freeze. Put the pesto ice cubes into a freezer bag and keep until use in soups, pasta, or whatever you like.
Nutrition
Nutrition Facts
Dandelion Pesto
Amount Per Serving
Calories 38
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.5g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 28mg1%
Potassium 47mg1%
Carbohydrates 1g0%
Fiber 0.5g2%
Sugar 0.4g0%
Protein 1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.