DANDELION PESTO

I love dandelions - the delicate wispy flowers and the delicious leaves! If I had a garden and if dandelions grew in it, I'd never consider them a weed. I usually whip up a dandelion green smoothie - one of my favourites! But this time around I had an exceptionally large bunch of dandelion greens, so I decided to do something different with half of the bunch: pesto. The lemon juice enhances the distinct flavour of the fresh dandelion greens and the earthiness of toasted walnuts. And parsley as always, just livens everything up!

Not only are dandelion greens delicious, but like all delicious things they're high in the feel-good factor: you know, the one you need everyday to feel like you're not slowly degenerating thanks to many weekends - and some weekdays - of long nights and lots of adult bevvies! Anyway, while we're on the subject, dandelion is excellent for liver detox. Not that I need it, but just letting everyone know. It is also rich in iron, calcium, and protein. And it's a leafy green so: antioxidants. Basically, you need some of this weed.

The pesto is fantastic in a grilled cheddar sandwich, as a pizza/pasta sauce, on a burger, with roasted vegetables and some homemade pita, or just with crackers. Or, let your imagination run wild like a dandelion and use it in any way you like!

Dandelion Pesto

Makes: approximately 2 cups

- 3 cups dandelion leaves, cleaned
- 1/2 cup parsley, cleaned
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, peeled
- 1/2 cup walnuts, toasted just until aromatic
- 1 teaspoon good quality salt, I use Himalayan pink salt
- 1 Meyer or regular lemon, juiced

1. Put the walnuts, garlic, salt, lemon juice, olive oil, and greens - in that order - into a blender jar and blend until smooth.
2. Refrigerate or freeze if not using within 2 hours. As all pestos and condiments, this one also tastes best after 6 hours or longer.

Notes:

1. Use all organic ingredients if possible, especially greens.