Dandelion Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g dandelion leaves, youn shoots
- 50 g almond (s)
- 2 cloves garlic
- 0.5 ½ lemon (s), add the juice
- 50 g cheese, rated Emmentaler 45%
- 6 tablespoon olive oil, possibly more
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash leaves and shake off well.
- Put all ingredients in a chopper and puree to the desired consistency.
- Season with salt and pepper and pour into a small glass.
- On top of that, 1 teaspoon of oil increases the shelf life.
- Store in a dark and cool place (refrigerator)
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