Alright - here's the recipe for the dandelion leaf pesto I made yesterday! While this is mostly pitta pacifying, I have to say, that if you really want the benefits of dandelion leaves you should eat them raw (if you can digest that well) or quickly saute them in coconut oil with your favorite pitta cooling herbs (dill, fennel, coriander/cilantro). They are a great bitter green - and bitter is a great taste for pitta people! I just really like making different types of pestos...
1/4 c. parmesan (soft, non-aged cheeses are better for pitta than hard aged cheeses like parmesan, just fyi, but there isn't very much per serving so I'm not too concerned)
1 bunch dandelion leaves
1 small clove garlic (if your pitta is really acting up, skip the garlic all together)
3/4 c. pumpkin seeds (unsalted, raw or roasted, I prefer roasted flavor wise)
Juice of 1/2 a lemon (a small lemon)
salt & very little pepper to taste
1/4 - 1/2 cup olive oil (just depends on what consistency you like!)
Mix it all together in a food processor or blender! Serve on (pitta pacifying) food! Ha, really though, I put pesto on everything. I love it most in eggs, on my roasted sweet potato, or on top of rice crackers. Or just spoon fulls of it... I also really enjoy spoon fulls of sunflower seed butter, hummus, and olive tapenade, but I digress...
And, hey! You can sub in any other bitter greens you want! Carrot tops & nettle work really well in my opinion!