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
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!