Pesto. Too delicious for words, right? And although serving it on pasta is still my favorite way to eat it, I enjoy it on potatoes, pizza, sandwiches, and as a dip.
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When you think pesto, do you think basil? Yes, basil is traditional, but pesto can be made with just about any herb, with garlic scapes, and with foraged greens like nettle.
Or with dandelion leaves. Delicious dandelion pesto.
I served some of my dandelion leaf pesto at a class I taught recently, and my students were amazed at how wonderful it was. It was gone in minutes.
And you know what I just love? I can walk out my backdoor and harvest all the leaves I need for dandelion pesto in a matter of minutes. And I didn’t even have to plant them, or tend them!
Tip: Be sure to use young leaves before the flower forms to avoid bitterness. Young dandelion leaves are also low in oxalic acid.
Have you tried dandelion pesto? What other unusual pesto do you make?
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