Dandelion Greens Pesto
Dandelions are just ONE of the edible weeds in your yard. Yes, you can eat them! (I call that gardeners revenge) You can steam the greens or make a salad, make jelly from the flowers or tea from the roots, but today we’re talking Dandelion Greens Pesto!
Servings Prep Time
1cup 10minutes
Cook Time Passive Time
0minutes 0minutes
Servings Prep Time
1cup 10minutes
Cook Time Passive Time
0minutes 0minutes
Ingredients
  • 1/4cup chopped walnuts
  • 1cup small dandelion leavespick them clean, wash and let them dry
  • 1/4cup Parmesan cheeseshredded or grated
  • 1/2teaspoon salt
  • 1teaspoon minced garlic
  • 1/4cup olive oilI usually drizzle in until it’s the consistency I want
Instructions
  1. dry roast the walnuts in a skillet until lightly toasted
  2. allow to cool
  3. add the chopped walnuts, greens, parmesan and garlic to the bowl of a food processor
  4. pulse unitl well chopped and combine
  5. scrape down the food processor bowl
  6. with the processor running, drizzle in the olive oil until the desired consistency has been achieved
Recipe Notes
  • If I’m using this sauce on pasta I make it thicker, with a little less oil
  • if I using it on an antipasto platter or as a topping for pita chips I make it thinner with more oil–the choice is up to you