Aussie's Pesto

Credit: Simplicious, Sarah Wilson

Back story: My dear friend Nancy discovered Sarah Wilson, a very cool Australian women whose cookbook, Simplicious, focuses on food waste reduction by using everything when cooking! One of my favesies is this go-to pesto in the summer when you can get dandelion greens everywhere!

Tidbit: Dandelion greens are insanely nutritious and full of antioxidants, vitamins, minerals and anti-inflammatory. Try this out and you won’t look back.

• Vegan

• Gluten Free

Equipment:

• Cutting board

• Knife

• Blender

Ingredients:

• 3 cups of dandelion greens (other greens work in place of or in addition to - I have successfully used a mix of dandelion greens, spinach, and herb variety

• ½ lemon (use the ENTIRE lemon, including the rind but exclude the pits)

• ½ cup of pumpkin seeds

• 4 cloves of garlic (the original recipe states you can use 1 small leek instead but I don’t believe in pesto without garlic)

• ½ cup of olive oil

• ½ tsp of salt

• ¼ tsp of salt dissolved in ¼ cup of warm water

Steps:

1.     Put all ingredients in the blender and blend away

2.     Place in glass jar and leave in dark cabinet for 1-3 days until small bubbles appear

Notes:

Good for up to 6 weeks in the fridge, if it lasts that long!