[nutrition calories=”360″ protein=”8.3″ carbs=”4.5″ fat=”34.4″]
This pesto harnesses all the powerful healing benefits of dandelion greens with lab perfect keto macros. It’s hard to believe it also tastes amazing.
Dandelion greens are known for their potent antioxidants and for being a rich source of Vitamins A, C and K. They also have vitamin E and trace vitamin B. They contain bioactive compounds known to reduce cholesterol, blood sugar, blood pressure and inflammation. In vitro studies have demonstrated powerful anti-cancer effects and they’re renown for their immune-boosting and liver protective properties.
It’s a lot of healing packed into one little weed.
While dandelion is sold as a supplement, it’s always preferable to get the benefits from whole foods so 1) you know that you’re ingesting what you think you’re ingesting, 2) you can take advantage of the synergistic effects of the whole plant and 3) you can avoid any of the weird fillers so often used in supplements.
If dandelion greens aren’t sold at your local market, they’re probably growing in your local ally. One of my favorite parts of this recipe is foraging for my own food.
I’m able to gather more than enough dandelion greens to make this from the streets and alleys between the market and home.
Keep in mind that, while these foraged greens are almost certainly organic, depending on where you picked them, they’re almost just as certainly covered in dirt, dust, and exhaust fumes.
I select my favorite leaves and set them soaking in a bath of cool water with a tablespoon of white vinegar. After about 20 minutes I drain and change the soaking water. After three rounds of soaking I give them a good rinse before they’re ready to use.
They don’t need to be completely dry for this recipe, just squeeze out the excess water and you’re ready to go.
Combine your dandelion greens with a half cup of raw pumpkin seeds (aka pepitas where I”m from), a little high quality extra virgin olive oil (also rich in cancer-fighting polyphenols), nutritional yeast, and a squeeze of lemon.
Whiz it all together in a food processor, taste, and add salt, pepper and make any other adjustments, as needed.
Every time I’ve made this I’ve ended up tossing it with either kelp noodles or zoodles and a handful of arugula. It’s outstanding served this way but make sure to save some out for dipping crudites. Carrot sticks, celery, and cucumber seem especially excellent when dipped in this pesto.
However you serve it, your neighborhood walks will be forever changed once you start making it. Your eyes will always be on the prowl for that sweet, healing dandelion.
- 2 cups well-washed dandelion greens
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup nutritional yeast
- 2 garlic cloves, more as desired
- juice of 1/2 lemon (about 1 tbs)
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper
Combine all ingredients in a food processor and blend until almost smooth.