You don’t have to limit yourself to spring dandelions. Just pick the newer growth and avoid the old leaves

4 cups young dandelion leaves
1/2 cup olive oil
1 or 2 garlic cloves
two sprigs basil
1/2 cup pumpkin seeds
1/4 teaspoon sea salt

Lightly chop the dandelion leaves. Four cups refers to whole leaves, but all amounts are approximate. Two cups of chopped leaves might be about right. Process in the food processor until finely chopped, then add the salt, olive oil and garlic and process some more, scraping the sides as needed. Finally, add the pumpkin seeds and process as much as possible. ThisĀ turns out chunky and that’s okay. Delicious on brown rice crackers.

%d bloggers like this: