I make this every single week. It’s so good on eggs, veggies, pizza, etc. My favorite way to incorporate Dandelion Greens into our diets. If you haven’t had Dandelion greens before, they can taste bitter, so it can be an acquired taste. Yes, if you’re wondering if I’m talking about the Dandelion Greens that are found all over backyards, it’s a weed! But can be grown for consumption. Dandelion greens are a nutritional power source. They contain Vitamins A, C, E, K, and Folate Along with many minerals like iron, calcium, magnesium and potassium. One of my favorite parts about Dandelion Greens is the source of fiber. They contain fiber, specifically- soluble fiber, which is important for gut health and digestion. Speaking of fiber, they contain inulin, which is a prebiotic fiber. Think of prebiotics as the food for your gut bugs (probiotics). Enjoy this chart of some examples of probiotic vs prebiotic food sources.
Ok now back to the Vegan Green Pesto recipe. This recipe is unique as it doesn’t use your typical pine nuts like traditional pesto does. It uses pumpkin or sunflower seeds.
Ingredients
- 1 bunch greens turnip greens, dandelion greens, kale, spinach, etc about 3+ heaping cups
- Handful of fresh basil or cilantro
- 1 cup raw pumpkin seeds can sub half sunflower seeds half pumpkin seeds. See optional step below
- 2 TBSP nutritional yeast
- 3-4 cloves garlic
- 1 tsp Sea Salt
- 1 lemon zested and juiced
- 1/4 cup lukewarm filtered water
- Sprinkle of Crushed red pepper optional
- EVOO- enough to thin the sauce
- Optional add ins- hemp seeds flax seeds, brazil nuts
Instructions
- Place ingredients in a food processor except for EVOO. Blend together and slowly add EVOO. Scrape down the sides and blend again until smooth and creamy. Add enough EVOO to desired consistency. To thin leftover sauce, drizzle a little filtered warm water and stir.
- **Optional: roast raw pumpkin and sunflower seeds, lay on a lined baking sheet, roast in a 400° oven for 10 mins or until golden