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Dandelion Greens Pesto

Delicious Dandelion Greens Pesto: A Nutrient-Packed Twist

Dandelion Greens Pesto is a unique twist on classic pesto, packed with vitamins and quick to prepare.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Dandelion Greens young and tender to avoid bitterness
  • 1/4 cup Pine Nuts substitute with raw sunflower seeds or cashews for nut-free
  • 2 cloves Garlic adjust based on preference
  • 1/2 cup Parmesan Cheese finely grated
  • 1/4 cup Extra Virgin Olive Oil quality oil for best flavor
  • 1 tbsp Lemon Juice to brighten the dish
  • to taste Salt enhances overall flavor

Equipment

  • food processor

Method
 

Instructions
  1. Begin by foraging or purchasing young, tender dandelion greens. Rinse them thoroughly under cold running water and pat them dry.
  2. Trim off tough stems and remove flower heads. Roughly chop the cleaned dandelion greens on a cutting board.
  3. Transfer the chopped dandelion greens into a food processor and pulse until finely chopped, about 30 seconds.
  4. Add pine nuts, garlic cloves, and grated Parmesan cheese. Pour in olive oil and lemon juice. Season with salt, and blend.
  5. Blend until the mixture becomes creamy, about 1-2 minutes. Scrape down sides as necessary and adjust seasoning.
  6. Serve immediately as a dip or pasta sauce. If storing, keep in an airtight container in the fridge for up to a week, or freeze in ice cube trays.

Nutrition

Serving: 1tablespoonCalories: 120kcalCarbohydrates: 4gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 1500IUVitamin C: 7mgCalcium: 100mgIron: 1mg

Notes

Store leftover pesto in an airtight container, pressing plastic wrap against the surface to minimize oxidation.

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