Dandelion Basil Pesto

Dandelion is an effective cleanser. It is however a very bitter green, but works so well in this pesto.

Ingredients:

2 cups, packed, chopped dandelion greens

1 cup packed chopped kale

½ cup, loosely packed, Italian parsley

¼ cup loosely packed fresh basil

¼ cup olive oil

4-5 cloves garlic, peeled

2 Tbsp. raw unsalted sunflower seeds or pine nuts

1 Tbsp. fresh lemon juice

1 Tbsp. white wine vinegar

1 tsp. salt

1 tsp. black pepper

Directions:

1. Lightly toast the garlic until fragrant and lightly spotted brown.
2. Combine the garlic and the rest of the ingredients in a food processor or blender
3. Process until smooth, scraping down the bowl as needed.
4. Allow pesto to marinate at room temperature for one hour before serving.
5. Store in an air-tight container in the refrigerator for up to a week.