Pesto is a mouthful of flavor! It’s one of my favorite recipes to have on hand and spread on everything.

This pesto is for more than just pasta. Toss it in a salad, on roasted vegetables, in a wrap or sandwich, and more! 

While pesto is traditionally made with basil, pine nuts, garlic, olive oil and parmesan, you know that I like to add my own little twist on a traditional recipe and add extra nutrient value!

Dandelion greens are incredibly nutrient dense and particularly good for your liver. They’re an excellent source of prebiotic fiber, which is good for your gut health and rich in vitamins A, C, K, potassium, magnesium and a number of minerals.

They are also incredibly bitter. This bitterness is known to stimulate digestion in your body. If you struggle with bloating, indigestion or heartburn, incorporating more bitter greens like dandelion greens can help reduce those symptoms.

Personally I don’t like to eat dandelion greens in a salad or in many other raw forms, but they can be easily mixed into a soup or stew.

This pesto is my favorite way to eat dandelion greens and support my liver. It’s even more nutrient packed with antioxidants from extra virgin olive oil and basil, B vitamins from nutritional yeast (plus it’s dairy free), and anti-inflammatory omega 3’s from walnuts.

You can enjoy it in so many ways! Spoon it over eggs, toss it with roasted vegetables, dilute it with some extra olive oil and you’ve got an amazing salad dressing. 

It also freezes really well! It’s great to make fresh all summer long and right when basil is starting to dwindle and go out of season, make a double (or quadruple) batch, freeze in portioned jars to enjoy it all winter.