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Dandelion (Wild Herb) Pesto
Prep Time:
15
minutes
minutes
Servings:
1
cup
Calories:
634
kcal
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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:
634
kcal
|
Carbohydrates:
20
g
|
Protein:
8
g
|
Fat:
62
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
19
g
|
Monounsaturated Fat:
33
g
|
Sodium:
1253
mg
|
Potassium:
695
mg
|
Fiber:
8
g
|
Sugar:
3
g
|
Vitamin A:
11735
IU
|
Vitamin C:
71
mg
|
Calcium:
260
mg
|
Iron:
5
mg