Dandelion Pesto - your liver will love it

This spring recipe includes a classic European herb — the mighty dandelion! Spring is a time of emerging from the dark. Fresh, liver supportive greens burst from the earth and many of them lend their support to a liver that can feel a bit sluggish after a season of heavier foods. 

Dandelion greens are one of my favorite greens and they are delicious in pesto! Wild foods have a certain joie de vivre that is uncomparable. Try this recipe, your liver will love it! Comment below and let me know what you think.

INGREDIENTS -

1 bunch dandelion leaves

1/3 cup sprouted pumpkin seeds

1/4 cup olive oil

1-2 tsp truffle oil

1 tsp truffle salt

Juice from 1/2 lemon

2-3 garlic cloves

Optional: parsley or cilantro

INSTRUCTIONS

Place all ingredients in blender or food processor & gently pulse to maintain a course texture.