Well, it’s that time of year again – when people are furiously trying to get in shape and detox their bodies after all that holiday deliciousness. I’m one of them, too.
“I’m kinda blessed so you welcome my manifesto
Cuz look I grab a pencil like cooks with a dab of pesto” -Breeze Brewin’
If you don’t already know, dandelion is one of the best plants for detoxing the liver. Any form of the plant is good, whether it be the root, taken as a tea – (or mocha!), or the leaves – blended as a smoothie or eaten as a pesto.
I’m absolutely obsessed with this plant! I’m so in awe of how it grows anywhere no matter how terrible we treat it. Always forgiving, always there to help. If only more people realized that the solution to many of their ailments was waiting, patiently, out on their front lawn.
Unfortunately, my dandelion greens weren’t grown on my front lawn (yet) – I get them in neatly bundled bunches, organic, from Whole Foods.
This recipe includes other famous detoxifying agents – lemon and garlic. Lots of each. Adding a little parmesan, walnuts, and olive oil (i.e. healthy fats) means you won’t taste the dandelion’s bitterness and won’t be left hungry.
We eat this pesto with just about everything – It’s absolutely delicious with some eggs, or spread on a sandwich, and I’ve even gone so far as eating it as a dip with some cucumber slices.
2 cups tightly packed dandelion leaves
3/4 cup chopped walnuts
1/2 cup freshly grated parmesan cheese
4 large cloves garlic
1/2 teaspoon sea salt
3/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest
Process all of the ingredients in a food processor or blender until desired consistency is reach. Store in refrigerator.