Description
Dandelion Pesto is a bold, earthy twist on the classic spread. It’s made with fresh dandelion greens, garlic, nuts, and olive oil for a vibrant, slightly peppery pesto that’s packed with nutrients. Delicious on pasta, sandwiches, or as a dip!
Ingredients
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2 cups dandelion greens (lightly packed, washed and dried)
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1/2 cup nuts (walnuts, almonds, or pine nuts all work well)
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2-3 garlic cloves
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1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
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1/2 cup olive oil (plus more as needed)
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Juice of 1/2 lemon
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Salt and pepper, to taste
Instructions
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In a food processor, combine dandelion greens, nuts, garlic, Parmesan, and lemon juice.
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Pulse a few times to break everything down.
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With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
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Taste and season with salt and pepper.
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Store in an airtight jar in the fridge for up to 1 week, or freeze for longer storage.
Notes
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Blanching the dandelion greens briefly can reduce their bitterness if desired.
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Try mixing in a handful of basil or spinach for a milder flavor.
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Use as a sauce, spread, or dip—just like traditional pesto.