Dandelion Greens Pesto
Dandelion greens pesto is one of the best ways to use dandelion greens, and this wild green tastes even better than garden-grown basil!
Ingredients
- 2 cups chopped dandelion greens
- 1/4 cup pine nuts can substitute raw sunflower seeds or cashews instead
- 2-3 minced garlic cloves
- 1/2 cup finely grated Parmesan
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon about 1 tbsp
- ¼ to ½ tsp salt to taste
Instructions
- Harvest the dandelion greens, ideally before the plant transitions to its flowering phase. This will prevent them from becoming too bitter.
- Remove the flower heads from the greens.
- Process the greens in a food processor. Break them down into fine pieces, so the pesto has a smooth texture.
- Add the remaining ingredients. Process everything together until the mixture is smooth and creamy.
- Taste the pesto and see if it needs any salt. If it does, add it to taste.
- Pour the pesto into a serving dish and enjoy! If you have any extra pesto, don't let it go to waste - consider freezing it in an ice cube tray.