Delightful Vegan Dandelion Pesto Recipe

Fast and Easy Waysto Dress YourLittle Ones (11)

Vegan Dandelion Pesto with Cashews


1 large clove of garlic

1 large bunch of Italian flat leaf parsley

2 cups of chopped dandelion greens

1/2 fresh squeezed lime juice

1/2 cup of cashews

3 tbsp parmesan cheese (I prefer the coconut cheese to keep it vegan)

1/2 cup of olive oil

Sea salt


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 stop the cooking process.

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

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

Serves 6 people

Learn more about dandelions:

The Ultimate Dandelion Cookbook
Dandelion Medicine (One of my most treasured books!)
Dandelion Recipes

Plants Are My Medicine Facebook
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