Dandelion Pesto
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Dandelion Pesto
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Because dandelion leaves are tougher than basil, I use the food processor to make this version of pesto. A blender would work as well.
This makes quite a bit and you can freeze whatever you don’t use, or cut the recipe in half. If you can’t get dandelion greens, I’ve linked to other kinds of pesto recipes below.
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Ingredients
- 12 ounces (350g) washed and cleaned dandelion leaves
- 1 cup (250ml) olive oil
- 4 cloves garlic peeled
- 6 tablespoons (40g) pine nuts lightly toasted
- 1 1/2 teaspoons sea salt
- 2 1/2 ounces (70g) parmesan or romano cheese grated
Instructions
- Put about one-third of the dandelion greens in the food processor or blender with the olive oil and chop for a minute, scraping down the sides. Add the remaining dandelion greens in two batches, until they’re all finely chopped up.
- Add the garlic cloves, pine nuts, salt, and Parmesan, and process until everything is a smooth puree.
- Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil or water.
Notes
- Storage: The pesto can be refrigerated in a jar for up to four days. The top may darken, which is normal. You can pour a thin layer of olive oil on top to prevent that. It can also be frozen for up to two months.
- Ideas for Dandelion Pesto
- Spread over pizza with cooked potatoes slices, then baked. -Smeared on crostini over a layer of fresh spreadable cheese.
- Use to dress potato salad.
- Toss with whole wheat pasta with chicken or roasted vegetables. Reserve a bit of the pasta cooking liquid to help smooth the sauce over the hot noodles. (I add a knob of butter, too, which helps smooth it out. Although pesto purists wouldn’t do that.)
- Mix with a salad of farro or wheat berries.
- Swirl it into a bowl of Soupe au pistou.
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