Dandelion Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
  • 1 large bunch dandelion greens
  • ½ cup olive oil(with an extra ¼ cup optional)
  • 3 cloves garlic, peeled
  • ½ teaspoon sea salt
  • ½ lemon, juiced
  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 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.
Keeps in the refrigerator for about a week.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/acorn-squash-soup-with-dandelion-pesto/