Dandelion Greens and Pepita Pesto

with salsa macha
5 minutes
15
easy

Wanted to share my Roasted Beets from our garden in Chula Vista (and the divine photos Isabella took of them) were wrapped in foil and roasted for an hour, peeled and sliced. Topped with the most incredible Dandelion Pesto (also from the garden, recipe follows) and our best-selling salsa Macha. The dandelion pepita pesto brings a fresh, slightly bitter and nutty balance that cuts through the rich heat of the salsa macha, so together they hit smoky, bright, and spicy all at once

Preparation

Ingredients

  • 16 dandelion leaves, lower thick stems removed
  • 12 radish leaves
  • 1 cup pepita seeds
  • 1/2 cup cashews
  • 1 1/2 cup 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

Instructions

  1. Blend in processor until it looks like pesto!

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