Superfood Vegan Dandelion Leaf Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Sauce, Pasta
- Method: Blend
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 4 cups of fresh dandelion leaves or a mix 2 cups dandelion 2 cups greens (basil, spinach, kale, parsley, arugula)
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1/3 cup nutritional yeast
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½ cup nuts (pine, cashew, almond, walnut)
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2 large garlic cloves, coarsely chopped
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2 tbsp freshly squeezed lemon juice
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1 tsp lemon zest
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4 tbsp olive oil plus more if needed for desired consistency
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½ tsp salt
Instructions
- Add all the ingredients in a food processor or blender. Process in short pulses, scraping down the sides as needed, until smooth. If the pesto is too thick add more olive oil as needed 1 tbsp at a time until the desired consistency is reached.
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Taste and adjust the seasoning if needed.
Notes
- Store in an airtight container in the refrigerator. Will keep for 6-7 days or freeze up to 2 months.
- For less bitterness: Use ½ the number of dandelion leaves and ½ the number of other greens such as basil, spinach, kale, parsley, arugula, carrot top or radish tops.