Dandelion Pesto
This recipe makes a lovely smooth pesto suitable for chicken, pork or other meat dishes. Can be used in pasta dishes or served with salad. The end product is slightly bitter and savoury, if you prefer a less bitter pesto then substitute 1 cup of the dandelion leaves for baby spinach or other green leafy herbs.
To make this recipe vegan, substitute the parmesan cheese with either vegan cheese or nutritional yeast.
Ingredients
3/4 cup unsalted hulled (green) pumpkin seeds (pepitas)
3-4 garlic cloves
1/4 cup grated fresh parmesan
2 cups loosely packed dandelion leaves
1 green apple, peeled and grated
1 tablespoon fresh squeezed lemon juice
1/2 cup extra virgin, cold pressed olive oil
1/2 teaspoon salt
Fresh ground black pepper
Method
Gently toast the pumpkin seeds in a hot dry fry pan for 1-2 minutes or until lightly browned. Make sure to stir a few times as they can quickly burn, once toasted immediately remove them from the pan into a dish or they may continue to cook in the pan.
Pulse the pumpkin seeds and garlic in a food processor until very finely chopped.
Add dandelion leaves, lemon juice, apple, parmesan and salt and pepper.
Process continuously until combined, stopping the processor every now and again to scrape the sides of the bowl.
The pesto will be very thick and may be difficult to process after a while.
With the blade running, slowly pour in the olive oil and process until the pesto is smooth.
Transfer to a clean and sterilised jar and store in the fridge for up to 3 months.
Recipe may be frozen.
(c) this recipe is the property of Whole Plant Recipe and may not be copied or reproduced without permission from the author.