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 Liver’s “mother,” the Kidney (according to Five Element Theory). This pesto is great tossed with pasta and additional toasted pine nuts and roasted vegetables such as cauliflower (for the Kidney) or zucchini (for the Liver)! It can also be great spread on crunchy thin crust, topped with thinly sliced veggies and baked for a pesto pizza!
[cooked-sharing]
Put one-third of the dandelion greens in a food processor or blender with the olive oil and chop for a minute.
Add the remaining dandelion greens in two batches until they’re finely chopped.
Add the garlic, pine nuts, salt and Parmesan, and process until everything is a smooth puree.
Taste; add more salt if necessary.
Thin with olive oil or water if needed.
Storage: The pesto can be refrigerated in a jar for up to 4 days or frozen for up to 2 months.
To prevent the top from darkening pour a thin layer of olive oil on top.
Ingredients
Directions
Put one-third of the dandelion greens in a food processor or blender with the olive oil and chop for a minute.
Add the remaining dandelion greens in two batches until they’re finely chopped.
Add the garlic, pine nuts, salt and Parmesan, and process until everything is a smooth puree.
Taste; add more salt if necessary.
Thin with olive oil or water if needed.
Storage: The pesto can be refrigerated in a jar for up to 4 days or frozen for up to 2 months.
To prevent the top from darkening pour a thin layer of olive oil on top.
