Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.
Place in a food processor with the olive oil, garlic, sea salt and lemon. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.
Use stirred into soups, eaten on plantain crackers, or mixed with stir-fried vegetables.
Notes
Keeps in the refrigerator for about a week.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/acorn-squash-soup-with-dandelion-pesto/