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Teresa's Recipes • Dandelion Pesto

Dandelion Pesto - Unleash the potent flavors of nature with this vibrant Dandelion Pesto, a unique culinary creation that transforms the often-overlooked dandelion gree

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Dandelion Pesto

Unleash the potent flavors of nature with this vibrant Dandelion Pesto, a unique culinary creation that transforms the often-overlooked dandelion greens into a lush, aromatic pesto. Bursting with garlic, pine nuts, and Parmesan cheese, this pesto is a delightful twist on traditional basil pesto, and its bright, peppery note from the dandelion greens is sure to tantalize your taste buds. Originating from rural Italy where dandelions are abundant, this pesto is an age-old secret to adding a burst of flavor to pasta, bread, meats, and vegetables.

Serves 8

Ingredients

Dandelion greens
2 cups, washed and tough stems removed
Garlic cloves
3, peeled
Pine nuts
1/2 cup
Parmesan cheese
1/2 cup, grated
Olive oil
1/2 cup
Salt
1/2 teaspoon, or to taste
Black pepper
1/4 teaspoon, or to taste

Instructions

  1. Begin by washing the dandelion greens thoroughly. Be sure to remove any tough stems.
  2. In a food processor, combine the dandelion greens, peeled garlic cloves, pine nuts, grated Parmesan cheese, olive oil, salt, and black pepper.
  3. Process the mixture until it becomes a smooth and well-combined paste. Be sure to scrape down the sides as needed to ensure everything is evenly processed.
  4. Taste your pesto and adjust the seasoning if needed. You may want to add more salt, pepper, or cheese depending on your preference.
  5. Once you're happy with the flavor, transfer the pesto to a jar or container and refrigerate. This will help the flavors meld together and will preserve your pesto until you're ready to use it.
  6. Serve the dandelion pesto as a spread on bread or crackers, a sauce with your favorite pasta, or as a topping for grilled meats or vegetables. Its versatile flavor profile will elevate any dish.

Tips

  • 💡 For a vegan variation, substitute the Parmesan cheese with nutritional yeast or vegan cheese.
  • 💡 For a nut-free version, replace the pine nuts with sunflower seeds or pumpkin seeds.
  • 💡 If dandelion greens are too bitter for your taste, try using a mix of dandelion greens and fresh basil leaves.

Dietary Information

Servings: 8 Dish Type: Sauce Prep Time: 10 minutes Cook Time: 0 minutes Calories: 200 Fat: 18g Carbs: 3g Protein: 5g Sodium: 300mg Sugar: 0g

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