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: 1 cup
Ingredients
- 1/4 cup chopped walnuts
- 1 cup small dandelion leaves pick them clean, wash and let them dry
- 1/4 cup Parmesan cheese shredded or grated
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1/4 cup olive oil I usually drizzle in until it's the consistency I want
Instructions
- dry roast the walnuts in a skillet until lightly toasted
- allow to cool
- add the chopped walnuts, greens, parmesan and garlic to the bowl of a food processor
- pulse unitl well chopped and combine
- scrape down the food processor bowl
- with the processor running, drizzle in the olive oil until the desired consistency has been achieved
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
Nutrition
Serving: 1cup