I was going to call this “bitter” green pesto, but I didn’t think that sounded as appetizing as this recipe is!  I’m not getting off my dark leafy green bandwagon anytime soon, so here’s a recipe to incorporate some bitter greens into your diet.  Bitter greens like arugula, dandelion greens, and watercress can give you an antioxidant boost, as well as aid in digesting fats.

Tart Green Pesto
  • 1 bunch bitter greens (arugula, dandelion greens, or watercress)
  • 1 medium onion
  • ½ cup raw walnuts
  • A pinch sugar
  • A pinch cayenne pepper or red chili flakes
  • 3 cloves garlic
  • 1 teaspoon salt
  • Juice from ½ lemon
  • Several glugs of olive oil

Preheat your oven to 300 degrees F.  Spread your walnuts out on a baking sheet, and toast in preheated oven for 10-12 minutes, until fragrant and lightly browned.

While your walnuts are toasting, roughly chop your onion.  Warm up a few tablespoons of olive oil in a pan over medium high heat, and add chopped onion.  Cook onions until browned and soft, then add sugar and cook another minute of two.

Place walnuts, onions, garlic, salt, lemon juice and greens in your food processor.  Add a few good glugs of olive oil.  Blend until combined, add more olive oil if needed.  Mixture should be creamy but still have some chunkiness to it.

Spread on crackers, in a sandwich wrap, on top of scrambled eggs, get creative!

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