Dandelion Greens and Pepita Pesto
Marcela Valladolid
15 servings
5 minutes
Fusion
Sauce
Easy
A fresh, slightly bitter, and nutty pesto made with dandelion greens, radish leaves, and pepitas from the garden. Spooned over roasted beets with a little Matriarca Salsa Macha, it hits smoky, bright, and spicy all at once.
Ingredients
- 16 dandelion leaves, lower thick stems removed
- 12 radish leaves
- 1 cup pepita seeds
- 1/2 cup cashews
- 1 1/2 cups parmigiano reggiano
- 1 whole lemon, squeezed
- 3 garlic cloves
- 1 1/2 cups of extra virgin olive oil
- 3 tbsp salsa macha
- 1 tbsp salsa macha oil
- Salt and pepper to taste
Directions
- Blend in processor until it looks like pesto!
