Dandelion Pesto

Yields 2 Cups. Serving 1oz . Prep Time 10 min. Total Time 10 min.

Ingredients:
1/2 cup pine nuts
3 garlic cloves minced
2 cups chopped fresh dandelion leaves loosely packed
1 Tbsp lemon juice
1 Tbsp lemon zest
1/2 cup extra virgin olive oil
1/2 tsp salt
1 tsp turmeric powder
1/2 tsp freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Place all ingredients except the Parmesan into a blender or food processor. Process until smooth. If it’s too thick, slowly add a bit more olive oil.
Add the Parmesan and continue to blend until the mixture has a smooth consistency.
Refrigerate, and eat within 3 days

Dandelion is a rich source of vitamins A, B6, C, and K.