Dandelion Pesto

Contrary to popular belief, the front yard variety of dandelion is completely edible, from the flower down to the root. Before harvesting dandelions, ensure that no chemicals have been sprayed in the area. Known as a bitter green, dandelion leaves happen to be perfect for making pesto. Pesto lends itself to a variety of individual […]

Contrary to popular belief, the front yard variety of dandelion is completely edible, from the flower down to the root. Before harvesting dandelions, ensure that no chemicals have been sprayed in the area. Known as a bitter green, dandelion leaves happen to be perfect for making pesto. Pesto lends itself to a variety of individual variations, so feel free to try this recipe with added lemon juice, different-flavoured oils and other seeds and nuts.

Ingredients

  • 1/2 cup shelled pumpkin seeds
  • 4 oz dandelion greens, about 4 cups, chopped
  • 1/2 cup good-quality olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, or more to taste
  • Zest of 1 lemon
  • 3/4 tsp salt
  • Pepper

Method

Preheat the oven to 350°F.

Spread out the pumpkin seeds on a small tray. Roast the seeds in the oven just until toasted and very lightly browned, about 10 minutes. The seeds can burn quickly, so keep an eye on them. Remove from the oven and let cool.

In a food processor, combine the dandelion greens, cooled pumpkin seeds, olive oil, Parmesan, garlic, lemon zest, salt, and pepper to taste. Pulse in 30-second intervals, scraping down the sides each time before re-processing. After about 2 minutes, the pesto will be ready. Some people like their pesto on the chunky side, while others like it quite fine—both ways are delicious. This pesto freezes well for up to 3 months, or you can refrigerate it for 1 to 2 weeks.

Dandelion Pesto 

Makes about 1 1/2 cups

Posted on Monday, July 16th, 2018
Filed under Food | Recipes

Find More

Sweet Pea and Halloumi Fritters

Sweet Pea and Halloumi Fritters

Aromatic leeks and shallots, bright parsley, coriander and dill, and salty halloumi cheese contrast with the sweet peas beautifully. This is just a sample of the great stories available in our Get Set For Summer issue! Makes 10 to 12 fritters

Garden Canapés & Johnny-Jump-Up Chèvre Truffles

Garden Canapés & Johnny-Jump-Up Chèvre Truffles

Create little nibblies to go with drinks as you start the evening off with conversation. Garden Canapés  Maybe some anecdotes on what the full moon means to you. We always have goat cheese on hand, and these chèvre “truffles” are elegant and very easy to make....

Pin It on Pinterest

Share This