Since we have plenty of time at the moment, we decided to go foraging for dandelion leaves! And to create this pesto with a combination of basil, dandelion leaves and watercress.
I’ve also added walnuts and brazil nuts to give it a nutty taste and texture. Using olive oil to bring it all together. You can swap this for avocado oil or your oil of choice but I used extra virgin olive oil.
Collect your dandelion leaves somewhere safe, not by the side of the road and make sure you wash them well!
Adding all ingredients in the food processor (you can also use a blender)
Blend it all up to your desired consistency
We enjoyed the dandelion pesto with some spelt pasta in the sunshine!
You can add just about any vegetable in this popular dip/spread, here you can find my recipe to Avocado Hummus or Squash Hummus.
Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris
Alkaline Vegan Basil, Dandelion & Watercress Pesto
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Ingredients
- 33g basil / 1 cup
- 35g / 1 cup dandelion leaves
- 35g / 1 cup watercress
- 56g / 1/2 cup walnuts
- 1/3 cup Brazil nuts
- 1/3 cup Extra Virgin Olive oil (you can also use avocado oil)
- Onion powder
- Cayenne pepper
- Sea salt
Instructions
- Place all ingredients into a blender or food processor. Process until smooth. If it’s too thick, slowly add a bit more olive oil.
- Blend until the mixture has a smooth consistency.
- Refrigerate, and eat within 3 days.
Notes
You can add garlic, although it isn't considered alkaline. Pesto can be frozen in ice cube trays and pop out individual serves and defrost as needed or store frozen pesto cubes in an airtight freezer bag in freezer.
