Dandelion Pumpkin Pesto
Yield: 4
Prep time: 15 MCook time: 15 MTotal time: 30 M
Ingredients:
- Â 1 Bunch of dandelion greens, chopped
- Â 1 cup toasted pumpkin seeds
- Â 1/4 cup fresh basilÂ
- Â Your favorite Bentilia red lentil penne or Zimmunity pasta.
- Â 1/4 cup nutritional yeast (or 1/2 cup Parmesan)
- Â 3 cloves of garlicÂ
- Â 1/2 lemon, juicedÂ
- Â 1/4 cup of ghee or you can also use waterÂ
- Â Salt to tasteÂ
Instructions:
- Â Bring salted water to a boil, and cook the pasta.
-  Toast pumpkin seeds with ghee in oven for 15 minutes at 325 F (be  sure not to over toast)
- Â Combine all ingredients in a food processor
- Â Mixy mix all together, serve, and enjoy!Â
Calories
326.75Fat (grams)
18.18Sat. Fat (grams)
8.92Carbs (grams)
31.44Fiber (grams)
8.49Net carbs
22.96Sugar (grams)
1.03Protein (grams)
12.96Sodium (milligrams)
172.15Cholesterol (grams)
32.96