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DANDELION GREEN PESTO

Hands-on: 15min.
Total: 15min.

Drizzle this edgy, bitter pesto over summer tomatoes, whole grains, or scrambled eggs. For milder version, use more basil or spinach.

  • 4 cups dandelion greens, coarse stems removed (about 4 ounces)
  • 1 cup loosely packed fresh basil leaves
  • 3 tablespoons pine nuts, toasted
  • 1.5 Ounces Parmesan cheese, grated
  • 1 garlic clove, crushed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
Place first 5 ingredients in a food processor. Process until finely chopped. Add juice and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended

 

SERVES 8 (serving size: about 2 tablespoons)
CALORIES 104; FAT 9g (sat 1.8g, mono 4.7g, poly 1.8g); PROTEIN 3g; CARB 4g; FIBER 1g; SUGAR 0g; CHOL 5mg; IRON 1mg; SODIUM 223mg; CALC 121mg

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