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Monday, May 10, 2010

Got spare dandelions? Give them to me so I can make this pesto!

Make sure to pick dandelions that haven't been sprayed.
You might even have them in your own yard!


Dandelion Pesto
This pesto packs a spicy punch. It's great on toasted bread with cured meat, or tossed with pasta and a nice sausage.

2 Bunches Dandelion Greens
1/4 cup Extra Virgin Olive Oil
1/4 cup Parmesan Cheese, freshly grated
1/4 cup Pistachios, roasted
1 tbsp Honey
Juice and Zest of two lemons
Salt and Pepper to Taste

1. Combine all of the ingredients in a food processor and blend well.

Note: If you find yourself with only the tougher leaves, you might need to blanch them for 10 seconds and bump up the honey in the recipe to cut the bitterness

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