Dandelion Pesto
Dandelion pesto is a wonderful recipe made with spring greens right from your own yard!
(Note: Obviously, only forage dandelions from yards not sprayed with chemicals or pesticides.)
Photo Credit:
Quanthem/Shutterstock
Ingredients
2 cups tightly packed dandelion leaves, well-rinsed and dried
1 dozen large basil leaves
2 garlic cloves
1 cup lightly toasted hazelnuts (skins removed), or toasted 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
Instructions
In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.
Yield:
3-1/2 cups
Preparation Method
Source
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Reader Comments
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How and where does one
How and where does one collect dandelion greens/leaves? Thank you.
Hi Dawn, Here is a good
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
Dandelion greens contain
Dandelion greens contain mineral salts. Adding more salt to the recipe is unnecessary. I make my pesto with dandelion greens alone, no basil. So good! Early spring nettles used fresh (uncooked) make a fine pesto. The pulverizing of the nettles in the food processor takes away the sting.