Spring green pesto
- 2 cups of dandelion greens free from harmful chemicals (the bitter flavor helps stimulate lots of different stages of digestion)
- 1 cup of kale (you can also use nettle, wild garlic or chickweed)
- a handful of chives or wild onions
- 3/4 cup walnuts
- 1/4 cup olive oil
- 1-2 clove of garlic
- 2 tsp nutritional yeast
- salt & pepper to taste
Place all ingredients in food processor and blend until smooth and creamy (add more olive oil if necessary). Season with salt and pepper. Enjoy with fresh baguette, veggie sticks, in pasta, or whatever else you like to do with pesto!
Store in the fridge or freeze it. Every time you use it, cover the top with olive oil – pesto will last longer!
