Do you know these moments, when you just try something out and then it ends up being super delicious? This is how this recipe came about. I was looking at the abundance of dandelion in our garden and because it is a super healthy wild green and easily accessible as it grows everywhere, I wanted to do something with it. Somehow pesto came to my mind. So, I tried it, and everybody loved it. At the last event here at Avidanja, it was the number one hit. Additionally, it’s vegan, only contains just a few ingredients and is super easy to make.
For 4 people
- 1 cup roasted sunflower seeds
- 1 cup olive oil
- salt, pepper
- 1-2 garlic cloves
- 2 table spoons yeast powder
- handful of dandelion leaves and some basil leaves
- optional juice of ½ lemon
Roast the sunflower seeds in a pan (you can also use nuts like pine nuts).
Then blend all the ingredients together (maybe add more seeds or oil to get the texture you like).
Extra tip I got from an Italian friend, to preserve pesto add a layer of oil before putting in fridge, like this it doesn’t oxidate.
Follow my journey on instagram: @devotedlycooking