Bauman College Programs

Author Topic: Dandelion Parsley Pesto  (Read 2236 times)

Offline aletheajones

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Dandelion Parsley Pesto
« on: November 27, 2017, 07:26:17 PM »
2 cups tightly packed dandelion greens
1.5 cups tightly packed parsley
3/4 cup toasted chopped walnuts
1/2 cup freshly grated parmesan cheese
3-4 large cloves of garlic, crushed
1/2 teaspoon sea salt
1 teaspoon paprika powder
1-1.5 cups olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon zest

place everything, including 1 cup of the olive oil, in food processor.
blend well, add more olive oil as needed.  You know you have added enough when the pesto is just blended.  When too much olive oil is added, separation may greater occur.

Attained via :
Rosalee de la Foret; Taste of Herbs :The complete exercise collection, 2nd edition;, September 2016