Like me, one of my amazing roommates is a health nut. She’s a genius at creating delicious-ness out of things like…dandelion greens. Once I first tasted her recipe for dandelion pesto, I asked her if I could share the goodness with you.
I’ve only had dandelion greens in smoothies and juices…so I love this recipe to get dandelions in the diet without drinking it. My roomie is a recipe genius and a yoga nut, so you might want to follow her for inspiration on Instagram…you probably want to follow me there too. Yes, you do.
Dandelions are an amazing superfood – loaded with calcium, iron, antioxidants, vitamin A, beta carotene, vitamin C, minerals, and cancer fighting properties. It even has protein (made up of 14%)!
You’d think with so much dandelion in the recipe it’d be bitter, but it’s really delicious. Perfect on pasta or even crackers.
- 1 big bunch dandelion greens
- 1/2 lemon
- 1/2 cup grapeseed oil
- 3/4 cup raw pumpkin seeds
- 2 tbsp. mozzarella cheese
- 1/2 tsp. sea salt
- Pepper, to taste
Wash and cut greens. Peel the lemon rind, leaving the white pith…or simply make it easier by squeezing the lemon and using the juice.
Blend everything together in a high-speed blender. Enjoy!
Want to learn more about the health benefits of dandelions – check out this post by SunWarrior.
Pesto or pasta sauce? Have you tried dandelion greens before?
You might like these recipes:
1 Response to “Dandelion Pesto”
Leave a comment...I'd love to hear from you!