Dandelion - Pumpkin Seed Pesto


1 bunch dandelion greens, chopped

1 cup toasted hulled pumpkin seeds (pepitas)

1/2 cup grated Parmesan cheese (optional)

1-3 cloves garlic, coarsely chopped

1 tbsp. freshly squeezed lemon juice

1/4 cup extra - virgin olive oil

Salt to taste


1. Combine all the ingredients in a food processor, and blend until it makes a nice paste. It tastes best the day it's made but can be refrigerated for 1 or 2 days more. It freezes pretty well. The greens oxidize and garlic loses its punch over time.

2. Besides being delicious and nutrient dense, this pesto highlights some of the best food sources of calcium.

3. Serve with veggies sticks or tortilla chips, or use it as you would with traditional pesto.

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