Dandelion Pesto
1-2 cups or several handfuls chopped, fresh dandelion greens
1 -2 cups or handfuls mild parsley or cilantro, or chives for more flavor
2 cloves garlic
1/2-1 c olive oil
juice from 1/2 lemon
1/2 c toasted walnuts, peptias, sunflower seeds, or piñon nuts
1 tsp salt
1/3 c grated Parmesan cheese (optional)
Add greens, garlic, nuts, salt, lemon and olive oil to food processor. Be generous with your olive oil to thin the pesto.
Add grated parmesean cheese if desired. Blend well in food processor until smooth. Serve on eggs, fish, meat, in salad dressing, or as a dip for crackers or crudites, or as a sandwhich spread! Invigorate the blood and the body with the vitality of spring!
