Dandelion Pesto with Pine Nuts

Ingredients:

1 large clove  garlic

1 large bunch  Italian flat leaf parsley

2 cups  chopped dandlion greens

1/2 fresh squeezed lemon juice

1/2 cup  pine nuts

3 tablespoons parmesan cheese

1/2 cup olive oil

Sea salt

Preparation:

Fill a medium sized sauce pan with water and bring to a boil.

Blanch the greens by placing the dandelion greens and parsley in the pot, making sure everything is fully submerged.  Only cook for 1 minute.

Strain the water from the saucepan and fill again with cold water to halt the cooking process.

Strain the greens again and transfer them into a blender or food processor.

Add the pine nuts, olive oil, lemon juice, garlic, a pinch of sea salt to the mixture and blend until you’ve reached your consistency of choice.

Serves 6.

Recipe from:

http://www.thesacredscience.com/blog1/3-delicious-summer-recipes-for-this-power-flower