1 lb dandelion greens
1/2 cup olive oil
4 cloves garlic, minced
Juice of one lemon)
3 oz walnuts or toasted pine nuts
1/2 tsp Sea salt
1/8 tsp black pepper
Sort the dandelion leaves by removing any wilted or bruised leaves. Wash all remaining leaves and dry on paper towels.
Add all ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice, thick consistency.
Use immediately – either over gluten-free pasta, with some grated Parmesan cheese. Or, use as a dip with sliced jicama or gluten-free crackers. Also can use as a sauce over baked chicken.