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Dandelion Pumpkin Pesto

Dandelion Pumpkin Pesto

Yield: 4
Author: Shauna Leigh Feehan
Prep time: 15 MCook time: 15 MTotal time: 30 M

Ingredients:

  •  1 Bunch of dandelion greens, chopped
  •  1 cup toasted pumpkin seeds
  •  1/4 cup fresh basil 
  •  Your favorite Bentilia red lentil penne or Zimmunity pasta.
  •  1/4 cup nutritional yeast (or 1/2 cup Parmesan)
  •  3 cloves of garlic 
  •  1/2 lemon, juiced 
  •  1/4 cup of ghee or you can also use water 
  •  Salt to taste 

Instructions:

  1.  Bring salted water to a boil, and cook the pasta.
  2.  Toast pumpkin seeds with ghee in oven for 15 minutes at 325 F (be   sure  not to over toast)
  3.  Combine all ingredients in a food processor
  4.  Mixy mix all together, serve, and enjoy! 

Calories

326.75

Fat (grams)

18.18

Sat. Fat (grams)

8.92

Carbs (grams)

31.44

Fiber (grams)

8.49

Net carbs

22.96

Sugar (grams)

1.03

Protein (grams)

12.96

Sodium (milligrams)

172.15

Cholesterol (grams)

32.96
Did you make this recipe?
Tag @Slf.care.coach on instagram and hashtag it #ICantBelieveItsNotGluten
Created using The Recipes Generator

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