Dandelion Hemp Seed Pesto

DANDELION HEMP SEED PESTO

Ingredients:
1 very large bunch of fresh dandelion greens, roughly chopped
2 cups packed fresh sweet basil, roughly chopped (can sub or cut with another herb such as parsley)
5-8 large fresh garlic cloves, minced
the juice of 3 large fresh lemons
1/3 C - 1/2 C high quality extra virgin olive oil
1/3 C freshly grated parmesan or 1/4 C nutritional yeast for dairy free option (can omit both entirely, but add more salt)
sea salt to taste, about 1/2 tsp
1/2 C hulled hemp seeds (can sub for walnut or pine nuts)

If you don’t have or want to use dandelion sub or cut with other greens such as arugula, spinach etc
arugula is another bitter green with similar benefits!

Method:
Add everything to a high powered blender or food processor, blitz until pureed, best to add oil in last, about 2-3 tbsp at a time.
Once pureed, have a little taste, you can add more lemon or salt etc to taste.

Enjoy over pasta, fish, meats, eggs, sandwiches, potatoes etc.

Store:
Fresh pesto can last refrigerated about 1 week…
I like to freeze pesto in small jars to keep it really fresh, easy to thaw lightly, scoop out as much as you need, and back to the freezer! This way you can keep it frozen for a few months while maintaining a really fresh taste!
Freezing in ice cube trays is an option but I find they get freezer burnt quickly as they are much more exposed to air!