Dandelion Greens Pesto

Pesto is very simple and there is no need to measure. Pesto can be made so many ways, pretty much any nuts or seeds will work. I buy organic pine nuts from Costco and I leave them in my freezer, up to 6 months. I use half basil leaves and I grow my own. For the other half, I use any greens I have in the fridge, such as spinach or kale. This time I used something out of my front yard. Why not? Dandelions are usually easy to find except this year. On the weekend I found lots at camp. The babier the better! The baby leaves are less bitter and spring is the perfect time for harvest. I kept mine in a plastic container, or wrap the leaves in paper towel and refrigerate.

 perfect
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Dandelion Pesto
Handful of Pine nuts or Hemp seeds
3 Handfuls of Fresh Basil
3 Dandelion, Kale, Spinach or any leafy green
1/2 cup Olive oil
1 small Lemon juiced
Salt and pepper
Parmesan cheese, optional
Nutritional yeast, optional for dairy free
 Blend all ingredients together. Refrigerate for a week or freeze up to 3 months.
Pesto goes great with:
cauliflower
eggs
spaghetti squash
potatoes
chicken
pasta
pizza

Just want to clear any confusion. Handful of pine nuts is 1/2 cup and 3 handfuls of basil and greens is 1 cup. Enjoy! My kids don’t love pesto but they eat it. I love it so I’m happy! Have fun foraging!

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