Dandelion Pesto
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Serves: ½ cup
 
Ingredients
  • 1 large bunch dandelion greens
  • 1 handful cilantro or mint leaves
  • ½ cup olive oil (with an extra ¼ cup optional)
  • 3 cloves garlic, peeled
  • ½ teaspoon sea salt
  • ½ lemon, juiced
Instructions
  1. Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.
  2. Place in a food processor with the herbs, olive oil, garlic, sea salt and lemon. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.
  3. Use stirred into soups, eaten on plantain crackers, or mixed with stir-fried vegetables.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/dandelion-pesto/