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Dandelion & arugula bring healthy spring energy to this pesto

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Ingredients:

1 bunch dandelion greens

¼ lb baby arugula

½ cup organic almonds

¼ cup sunflower oil

3 Tbsp lemon juice

 

Instructions:

Blanch arugula and dandelion greens in boiling water until just limp. Run under cold water, and then squeeze dry. Toast almonds, cool. Place greens and almonds in food processor or blender. Add oil and lemon juice and blend until smooth. Season to taste.

 

Tips from the kitchen:

Try this in a whole wheat pita with cubed tofu, sliced tomato & red onion.


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