DANDELION PESTO PASTA
Dandelion greens have been used for thousands of years in China for supporting and detoxifying the Liver, and garlic also helps to support Liver and Stomach health. Pine nuts support the Kidney.
[cooked-sharing]
12 ounces of washed and cleaned dandelion leaves
1 cup of olive oil
4 cloves of garlic, peeled
6 Tablespoons of pine nuts, lightly toasted
1 1/2 teaspoons of sea salt
2 1/2 ounces of Parmesan or Romano cheese, grated (optional)
1
Put one-third of the dandelion greens in a food processor or blender with the olive oil and chop for a minute.
2
Add the remaining dandelion greens in two batches until they’re finely chopped.
3
Add the garlic, pine nuts, salt and Parmesan, and process until everything is a smooth puree.
4
Taste; add more salt if necessary.
5
Thin with olive oil or water if needed.
7
Storage: The pesto can be refrigerated in a jar for up to 4 days or frozen for up to 2 months.
8
To prevent the top from darkening pour a thin layer of olive oil on top.
CategoryGrains and Noodles, Vegetables
Ingredients
12 ounces of washed and cleaned dandelion leaves
1 cup of olive oil
4 cloves of garlic, peeled
6 Tablespoons of pine nuts, lightly toasted
1 1/2 teaspoons of sea salt
2 1/2 ounces of Parmesan or Romano cheese, grated (optional)
