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
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:
Plants Are My Medicine Facebook
Learn more about herbs?
This post is sponsored by Epoch Essential Oils. Join the revolution with free distribution and high commissions.
MONQ: Essential Oil Inhalers