Updated: May 14
A play on your traditional pesto using liver cleansing herb, dandelion and infused with brain boosting turmeric. You can enjoy it with pasta, as a dip with crackers, bread or vegetables or even use it as a topping or dressing.
½ cup shelled pine nuts
3 garlic cloves
2 cups chopped fresh dandelion leaves
1 tbsp lemon juice
1 tbsp lemon zest
½ cup extra-virgin olive oil
½ tsp sea salt
1 tsp turmeric powder
½ tsp ground black pepper
¼ cup vegan Parmesan
1. Place all ingredients except Parmesan into a blender or food processor. Process until smooth, if it's too thick, slowly add a bit more olive oil.
2. Add Parmesan and continue to blend until the mixture has a smooth consistency.
3. Refrigerate and eat within 3 days.