
Photo Credit
Quanthem/Shutterstock
Yield
3-1/2 cups
Category
Course
Preparation Method
Sources
Ingredients
2 cups tightly packed dandelion leaves, well-rinsed and dried
12 large basil leaves
2 cloves garlic
1 cup lightly toasted hazelnuts, almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2 cup grated Parmigiano-Reggiano cheese (optional)
kosher or sea salt and freshly ground black pepper
ADVERTISEMENT
I absolutely adore this recipe. Best with roasted pine nuts. It’s a lovely addition to pasta (gluten free) or toast. I can not get enough of it.
Definitely trying this...I'm skipping the synthetic fertilizers this season and embracing my dandelions!
Thanks so much for the recipe. I may have it today for lunch!
My grandmother from Bari, Italy (Nana) lived with us in her late years and one of many fond memories is seeing her in the yard gathering dandelions in the spring.
How and where does one collect dandelion greens/leaves? Thank you.
Hi Dawn, Here is a good article on collecting, cleaning, and cooking dandelions! We hope you find this helpful! All the best, the OFA editors
Comments