SAUCES
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
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