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.
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.
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.
Book Recommendations:
The Wild Wisdom of Weeds by Katrina Blair
Have you tried dandelion pesto? What other unusual pesto do you make?
Other Dandelion Posts You Will Love
Homemade Dandelion and Violet Pink Lemonade
Dandelion Flower Fritters Recipe
Homemade Garlic Scape Pesto or Dip
Ingredients
- 2 cups fresh young dandelion leaves (or 1 cup dandelion leaves and 1 cup fresh basil leaves)
- 3/4 cups grated parmesan cheese
- 3/4 cups olive oil
- 2 tablespoons pine nuts
- 5 cloves garlic
Instructions
- Blend all ingredients until smooth in a food processor. Serve over cooked pasta, or as a dip.
