Dandelion Avocado Pesto

A bitter pesto that is balanced by the creaminess of avocado, the nutty, sweet flavor of pine nuts and a zing of lemon.

You’ll need:

• half an Avocado

• 1/2 cup shelled pine nuts

• 3 garlic cloves (minced)

• 2 cups chopped, fresh dandelion leaves and the yellow petals (not the green bud that the flower petals grow from)

• 1 tbsp lemon juice

• 1’2 cup extra virgin olive oil

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 2 basil leaves

• 1/4 cup freshly grated Parmesan (or vegan substitute)

Make it:

1. Place all the ingredients except the Parmesan in the blender or food processor. Blend until smooth, if its too thick slowly add more EVOO.

2. Add the Parmesan and continue to blenduntil the mixture has a smooth consistency.

3. Refrigerate and eat within 3 days.