Ingredients
Units
Scale
- 3 cups basil (packed)
- 1 bunch dandelion greens (approx. 4 cups, packed)
- 3/4 cup walnuts
- 1/2 cup lemon juice (approx. 3 lemons)
- 1 clove garlic
- 3 tablespoons nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Add all ingredients to a food processor, except for the olive oil. Pulse while streaming in the olive oil until you reach your desired consistency.
- Enjoy as a dip, spread, or dilute with more olive oil and/or lemon juice for a salad dressing.
- Store in an airtight container in the refrigerator for 1 week or in the freezer for 2 months.
Notes
Dandelion greens are very bitter. If your pesto turns out too bitter for your liking, add more lemon juice or more basil.
If you’ve never heard of dandelion greens before they’re more common than you think. Find them at common grocery stores like Whole Foods, Safeway or Sprouts.