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
Dandelion Pesto
Dandelion Pesto
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Instructions

  1. Wash leaves and shake off well.
  2. Put all ingredients in a chopper and puree to the desired consistency.
  3. Season with salt and pepper and pour into a small glass.
  4. On top of that, 1 teaspoon of oil increases the shelf life.
  5. Store in a dark and cool place (refrigerator)

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