Dandelion Pesto

By Kathleen Tozzi
January 16, 2015
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Author Notes: A fresh and super healthy take on a classic, this sauce made with avocado, sunflower seeds and greens is super versatile. Kathleen Tozzi

Makes: 2 cup of pesto

  • 2 cups dandelion leaves
  • 1 cup basil leaves
  • .5 avocado
  • 2 cloves of garlic
  • .5 cups sprouted sunflower seeds
  • 1 juice of lemon
  • .5 cups water
  • 1 pinch salt and pepper
  1. Puree all ingredients together in a food processor or blender, adjusting amount of water based on desired consistency.
  2. Enjoy on pasta, toast, salad or whatever you please!

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