Jaundice pesto
Jaundice or dandelion is a wild, slightly bitter plant rich in vitamin C, contains a lot of iron, is great for cleansing the blood, improving metabolism and refreshing the body. It grows almost everywhere around us, and a large number of people don’t even know how healthy it is and how delicious it can be! It is used fresh on a salad, boiled on a skewer with eggs, and I offer you a recipe for this fine pesto.
Preparation steps
- Wash the jaundice well, remove the inedible parts and put in a blender. Add coarsely chopped almonds (walnuts, hazelnuts or sunflower seeds), sliced garlic and a pinch of salt. Add the extra virgin olive oil and blend until creamy. Add a little warm water if necessary.
- Finally, mix in the grated cheese, lemon zest and mix well. If necessary, add salt, pepper (those who like can add a pinch of peperoncin)
- Pesto is great as a pasta sauce, as a spread for bruschettas, but it also gives extra flavor to savory cakes.
- Put the pesto in a jar and, so that the pesto does not oxidize, cover it with a layer of extra virgin olive oil. Store in the refrigerator This is a faster and more modern version of the preparation, otherwise the pesto is traditionally prepared in a marble grinder with a wooden pestle.
