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Dandelion Pesto: Eat your Enemies

CandideUK
Published on May 9th 2018
19

Dandelion and Green Pumpkinseed Pesto

A delicious alternative to a basil pesto. Preparation 20 minutes . Cooking time 5 minutes

Ingredients

96g Unsalted green pumpkin seeds
3 garlic cloves minced
60g Freshly grated parmesan
1 Bunch of fresh dandelion leaves (small bowl)
1 tablespoon Lemon juice
120ml Olive oil
½ teaspoon salt
Black pepper to taste

Method

  1. Preheat the oven to 170 °C and place the pumpkin seeds on a baking tray to roast until fragrant about 5 minutes, remove and allow to cool.
  2. Add the garlic and the cooled pumpkin seeds to a food processor until finely chopped
  3. Add the parmesan dandelion leaves and lemon juice mix together well. Stopping the food processor to incorporate all ingredients regularly.
  4. At this stage, the mix will be very thick and take a while to blend together, don’t worry.
  5. Add the olive oil slowly till the mix is smooth and add salt and pepper to taste.

Do you know of any edible weeds?

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