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Dandelion pesto

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.33

$1.33 per serving

103 people like this recipe

103 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,vegan condiment,dip,sauce,spread
spoonacular Score:61%

Spoonacular Score: 61%

 

Dandelion pesto is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian condiment. This recipe serves 4 and costs $1.33 per serving. One portion of this dish contains approximately 2g of protein, 20g of fat, and a total of 192 calories. If you have dandelion greens, pine nuts, macadamia nuts, and a few other ingredients on hand, you can make it. 103 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, you might also like recipes such as Dandelion Pesto, Dandelion Pumpkin Seed Pesto, and Almond Herb Tarts With Dandelion Pesto, Truffled Fontina & Figs.

Ingredients

Servings:
2 handfuls
2 handfuls dandelion greens
dandelion greens
2 handfuls
2 handfuls fresh basil leaves
fresh basil leaves
1 handful
1 handful spinach
spinach
5
5  squash flowers
squash flowers
1 large clove
1 large clove garlic
garlic
0.5 tsps
0.5 tsps sea salt
sea salt
1 handful
1 handful pine nuts
pine nuts
1 handful
1 handful macadamia nuts
macadamia nuts
4 Tbsps
4 Tbsps extra-virgin olive oil
extra-virgin olive oil
1
1  lemon (juice)
lemon (juice)
1 Tbsp
1 Tbsp nutritional yeast flakes
nutritional yeast flakes
2 handfuls dandelion greens
2 handfuls
dandelion greens
2 handfuls fresh basil leaves
2 handfuls
fresh basil leaves
1 handful spinach
1 handful
spinach
5  squash flowers
5
squash flowers
1 large clove garlic
1 large clove
garlic
0.5 tsps sea salt
0.5 tsps
sea salt
1 handful pine nuts
1 handful
pine nuts
1 handful macadamia nuts
1 handful
macadamia nuts
4 Tbsps extra-virgin olive oil
4 Tbsps
extra-virgin olive oil
1  lemon (juice)
1
lemon (juice)
1 Tbsp nutritional yeast flakes
1 Tbsp
nutritional yeast flakes

Equipment

food processor
food processor
mortar and pestle
mortar and pestle
food processor
food processor
mortar and pestle
mortar and pestle


Instructions

Wash the dandelion well in a solution of water and raw cider vinegar, using a couple of tablespoons of vinegar to about a litre of water. Wash and spin dry all the greens. Pop all the ingredients into a pestle and mortar or food processor and pound/blitz till nearly smooth - I like to leave a little texture to my pesto but play around with it. And that's it! Pretty simple and very scrummy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.32
Ingredient
2 handfuls fresh basil leaves
1 handful spinach
5 squash flowers
1 large clove garlic
½ teaspoons sea salt
1 handful pine nuts
1 handful macadamia nuts
4 tablespoons extra-virgin olive oil
1 lemon (juice)
1 tablespoon nutritional yeast flakes
Price
$0.16
$0.27
$2.50
$0.07
$0.01
$0.05
$1.07
$0.67
$0.20
$0.29
$5.29

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
191 Calories
1g Protein
20g Total Fat
3g Carbs
10% Health Score
Limit These
Calories
191
10%

Fat
20g
31%

  Saturated Fat
2g
18%

Carbohydrates
3g
1%

  Sugar
0.59g
1%

Cholesterol
0.0mg
0%

Sodium
298mg
13%

Get Enough Of These
Protein
1g
4%

Vitamin K
52µg
50%

Manganese
0.43mg
21%

Vitamin A
856IU
17%

Vitamin E
2mg
15%

Vitamin C
6mg
8%

Vitamin B1
0.1mg
7%

Fiber
1g
5%

Folate
19µg
5%

Magnesium
18mg
5%

Iron
0.77mg
4%

Copper
0.08mg
4%

Potassium
128mg
4%

Vitamin B6
0.05mg
3%

Phosphorus
23mg
2%

Calcium
19mg
2%

Vitamin B2
0.03mg
2%

Vitamin B3
0.29mg
1%

Zinc
0.18mg
1%

covered percent of daily need

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