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Dandelion No-Cheese Pesto

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A healthy and flavorful alternative to traditional pesto made with fresh dandelion greens and nuts or seeds, perfect for various diets.

Ingredients

Scale
  • 1 cup fresh dandelion greens, thoroughly washed
  • 1/2 cup walnuts or sunflower seeds
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt to taste
  • Optional: 1 tablespoon nutritional yeast
  • Optional: 1 tablespoon maple syrup

Instructions

  1. Toast walnuts or sunflower seeds in a dry skillet over medium heat for 3–5 minutes. Let cool.
  2. Add dandelion greens, toasted nuts or seeds, and garlic to a food processor or blender. Pulse to chop.
  3. With the machine running, drizzle in olive oil until a paste forms.
  4. Add lemon juice and salt, then blend to desired consistency.
  5. Taste and adjust seasoning. Add maple syrup or more salt if needed.
  6. If using nutritional yeast, pulse it in at the end.
  7. Transfer pesto to a clean jar and top with a thin layer of olive oil.
  8. Refrigerate for up to 1 week or freeze in ice cube trays for up to 3 months.

Notes

Store pesto in a clean jar in the fridge with a thin layer of olive oil on top to keep it fresh.

Nutrition

Keywords: pesto, dandelion greens, healthy recipe, vegetarian, gluten-free, meal prep, sauce

Find it online: https://alexandrarecipes.com/dandelion-no-cheese-pesto/