Pesto is fast, easy, and nutritious. But you don't need to wait for summer when basil is in season. I love to make it all year long with whatever greens are in season. I make pesto with arugula, parsley, or dandelion greens.
This one is made with dandelion greens which are one of the best foods to eat in the Spring time to support your liver. Bitter greens like dandelion, arugula, and parsley are all great for supporting your liver to filter toxins from your body.
Bring on the greens!
Lately I am loving anything on sweet potato toasts. With a little pesto on top, these toasts make a great breakfast, snack, appetizer, or lunch. I had them for breakfast yesterday alongside a bowl of fresh berries.
These babies are packed with protein (pumpkin seeds), health fat (olive oil and seeds), and antioxidants (in the greens). They will leave you feeling satiated and energized!
I've got two upcoming programs to support your liver...
The first is a totally FREE program to support you in Detoxing Your Home from harmful chemicals found in cleaning products, your kitchen, drinking water, and beauty products. I'll walk you through simple ways to reduce your toxic load by choosing healthier, safer options.
Coming up in April is our Spring Cleanse, where we'll be eating loads of greens and delicious whole food recipes to help cleanse your liver and revitalize your energy as we head into Spring.
Dandelion Pumpkin Seed Pesto on Sweet Potato Toasts (dairy-free)
Time: 5 minutes for the pesto. Makes about 1 - 1.5 cups
- 1 bunch dandelion greens (about 2 cups chopped greens, loosely packed)
- 3/4 cup unsalted hulled pumpkin seeds
- 2 cloves garlic, minced
- ¼ cup nutritional yeast
- 1/2 cup extra-virgin olive oil (or more as needed)
- 1/2 teaspoon sea salt
- For serving: 1 sweet potato
Put all ingredients (except sweet potato) into a food processor and pulse until thoroughly combined. Pause to scrape the sides and pulse again. Adjust any of the ingredients to taste – more oil if you like it thinner, more salt if it needs it.
You can use this pesto on pasta, in wraps with veggies, or the way I made it here which is spread on sweet potato toasts. Simply slice sweet potatoes about ¼ inch thick, put on a cookie sheet or glass baking dish, and bake at 400 degrees for 15 minutes or until tender.
I like to pop some sweet potato slices in the oven when I’m baking something else for dinner, and then I keep them in the fridge to reheat and enjoy with pesto on top. If you are baking something at 350 degrees, the sweet potatoes will take a little longer, which is fine.