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Purchase dandelion leaves from the grocery store, or pick them from your garden, or from another protected place in your neighborhood.

If you pick your dandelions, use only the dandelion greens, and discard the stems and flowers.

This pesto is perfect for Kapha and Pitta doshas in the spring season, which is Kapha season.

Vata types can easily be imbalanced by an overabundance of bitter, and so they would do better to minimize or avoid this, even in Kapha season.

A basil pesto would be a better choice for Vata types, since basil has more pungency and warmth with the bitter, versus dandelion which is pure astringent and bitter.

Alice Waters’ Basil Pesto (Alla Genovese)

A traditional basil pesto made with Genovese basil, garlic, good olive oil, and pine nuts. And excellent spread for pizzas, sandwiches, and pastas.

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Mix in other herbs

You may also mix in other edible weeds, such as chickweed or lamb’s quarters. This will make a strong bitter and astringent pesto that’s just the right medicine for Kapha, and the spring season.

In the recipe, I’ve listed cilantro or fresh chives as great options. I know in my garden, the chives are always the first up.

I’ve got a Chinese chive flatbread recipe here that you might enjoy.

Flavorful Chinese Scallion Pancakes With Dipping Sauce

Chinese scallion pancakes are flaky flatbreads filled with aromatic green onions, typically served with a sweet and sour dipping sauce.

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Enjoy with

• Add a scoop into polenta or corn grits to season it
• Toss with prepared vegetables like cauliflower and roast in the oven
• Use as a spread on toast with poached eggs
• Mix in a spoon of pesto with steamed vegetables
• Use as a condiment in a rice bowl or on khichdi

Turmeric Poached Eggs with Vegan Hollandaise

Adding golden turmeric powder to poached eggs is an easy way to add rich antioxidant and anti-inflammatory properties to your breakfast or lunch.

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Dandelion (Wild Herb) Pesto

Prep Time: 15 minutes minutes

Servings: 1 cup

Calories: 634kcal

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Equipment

• Food processor
• Mini food chopper and grinder

Ingredients

• 2 cups dandelion greens (or other edible weeds)
• 1/2 cup cilantro, chives, etc (can also use more dandelion)
• 1/4 cup walnuts (optional)
• 3 tablespoons olive oil
• 1 clove garlic chopped
• 1/2 teaspoon salt
• 1/2 lemon freshly squeezed

Instructions

• Wash the dandelion greens or edible weeds, and spin dry or air dry. Roughly chop and add to your food processor or mini chopper/grinder.
• Add roughly chopped cilantro or chives, followed by the walnuts. Pour in olive oil. Add garlic, salt, and fresh lemon juice.
• Pulse until roughly chopped. Transfer into a small jar or bowl.

Notes

How to enjoy

• Add a scoop into polenta to season it
• Toss with prepared vegetables like cauliflower and roast in the oven
• Use as a spread on toast with poached eggs
• Mix in a spoon of pesto with steamed vegetables
• Use as a condiment in a rice bowl or on khichdi

Nutrition

Calories: 634kcal | Carbohydrates: 20g | Protein: 8g | Fat: 62g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 33g | Sodium: 1253mg | Potassium: 695mg | Fiber: 8g | Sugar: 3g | Vitamin A: 11735IU | Vitamin C: 71mg | Calcium: 260mg | Iron: 5mg