1 cup dandelion greens
1/2 cup of cilantro
1/3 cup of sweet purple peppers (or any sweet bell pepper)
2 cloves of garlic (whole)
1/3 cup of olive oil
3/4 cups of roasted and salted cashews
1 teaspoon of crushed black pepper
Sea Salt to taste
2 teaspoons of lemon juice
Heat 4 tablespoons of olive oil in a medium skillet over medium heat. Add the garlic and sweet peppers. Saute for about five minutes, until the garlic is golden brown, and the peppers are almost translucent.
In a blender add the dandelion greens, the cilantro, the cashews, the sautéed garlic, sweet peppers, olive oil, pepper, lemon juice and puree until desired consistency. Add salt to taste and more olive oil to taste.
Recipe yields one cup.
