Dandelion No-Cheese Pesto
Ingredients
- 3 cloves garlic
- ⅔ cup extra virgin olive oil
- 4 packed cups dandelion leaves
- ¼ packed cup fresh basil leaves only
- ⅓ cup toasted pine nuts or hazelnuts optional
- 1 tbsp lemon juice
- 2 tsp honey
- ¾ tsp sea salt
Instructions
- In a high-speed blender or food processor, mince the garlic.
- Add all other ingredients and process until smooth.
- Taste, and add salt if necessary.
- Divide the recipe into two or three portions depending on how much you need at a time; store in airtight container or jar in the refrigerator or freezer.