We had a poster of Woodchucks eating dandelions in my kitchen growing up. The caption read, ” learn to eat your problems for breakfast” it left a mark on me and I’ve always tried to do just that. When my community garden plot was being taken over by mint- I took home like a bushel and made mint pesto. Use any pesto recipe if your need ratios, I made a ton because it freezes well. In my food processor :
Mint
Fresh squeezed lemon juice ( a little more then for basil pesto)
Olive oil
1/2 Sunflower seeds
1/2 Papita ( raw pumpkin seeds)
Garlic
Salt
Really just taste as you go but so good with goat cheese, as a spread or on flatbead grilled!
Seen here on whole wheat pasta, Kalamata olives, steam broccoli , sheep feta.