- Prep time:10 minutes
- Cooking time:None
- Recipe serves:4-6
Dandelion, is one of the most esteemed herbs in healing with loads of health benefits, minerals and nutrients, she is also packed with iron! This fresh Dandelion Leaf Pesto.... its deliciously bitter and just a little bit sweet vibrant versatile green dip, a great way to get many of these essential nutrients into our bodies and one of the easy identifiable wild herbs in and around our paddocks and back gardens to forage safely for with our tamariki :) #empowerment
The addition of spinach, basil and honey in this lovely nutrient-dense pesto helps cut the bitterness and peppery bite of the dandelion greens, but feel free to use any greens you have at hand, to make your own special blend.
Use it to top fish, meat or roasted vegetables. Spread it on pizza dough or add a dollop to soups, toss it into an ancient grain salad or just eat straight from the jar! Happy foraging friends xox
Ingredients
- 3 cups dandelion greens, stemmed
- 3 cups spinach leaves
- 1/2 cup packed basil leaves
- 1 cup extra virgin olive oil, plus more for drizzling or storing
- 4 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons of Manuka honey
- 3/4 cup toasted pine nuts or any seeds or nuts you like
- 1 cup freshly grated Parmigiano-Reggiano cheese or cheese of your choice
- 1 1/2 teaspoons Himalayan pink salt
- Freshly ground black pepper, to taste
Method
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Combine the dandelion greens, spinach and basil leaves in a food processor, pulse to chop evenly.
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With the motor running, gradually add the cup of oil to form a thick green paste. Stop to scrape down the bowl.
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Add the lemon juice, garlic, pine nuts, honey, cheese, pink salt and pepper. Puree for 2 to 3 minutes to form a fairly smooth pesto. Taste and adjust seasoning to your liking. Serve right away, or transfer to an airtight container. Pour just enough oil to cover the surface; that will help preserve the pesto's color. Seal and refrigerate for up to 1 week. :)