Use this Pesto Sauce as you would in any recipe calling for Pesto. Many European countries such as Italy use bitter greens regularly in their cooking (for good reason). Bitter greens are great for nourishing your liver, they help to improve digestion and are a safe and effective diuretic. In Spring bitter greens are abundant in the food markets, so I urge you to take advantage and eat them. I use this pesto sauce on top of fish fillets; such as bass or basa, stuffed under chicken skin, on salads, on tomatoes with mozzarella and on occasion for a cheat meal over a plate of Dreamfields pasta.
1 big handful of Dandelion leaves (or a mix of assorted bitter greens)
1 handful or packet of fresh basil leaves
1 cup of walnuts or hazelnuts, chopped
1 cup of shelled hempseed or pine nuts
3 teaspoons lime or lemon juice
1-2 large cloves of garlic, minced
1 small chili, seeded and chopped (optional)
1 teaspoon of sea salt or Pink Himalayan Salt
1 level teaspoon kelp powder (optional)
1 level teaspoon dulse flakes
a drizzle extra virgin olive oil (I use a mix of hemp & olive).
- Place everything in your food processor (in 2 batches if it’s a small machine)
- Blend until nice and smooth but with a nice crunch.
- Be ready to add more oil as required to make a nice smooth consistency and to help the blades turn.