Description
Green meadows whisper secrets of foraged dandelion pesto, a culinary adventure blending wild herbs with classic Italian techniques. Nutty, earthy flavors dance on your palate, inviting you to savor nature’s unexpected delicacy in each vibrant spoonful.
Ingredients
Scale
Base Ingredients:
- 2 cups dandelion greens (lightly packed, washed and dried)
- ½ cup nuts (walnuts, almonds, or pine nuts)
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
Flavor Enhancers:
- 2–3 garlic cloves
- ½ cup olive oil (plus more as needed)
- Juice of ½ lemon
Seasoning:
- Salt, to taste
- Pepper, to taste
Instructions
- Harvest fresh, vibrant dandelion greens, ensuring they are free from pesticides and thoroughly washed.
- Gather all ingredients and place them near your food processor for efficient preparation.
- Drop dandelion greens, selected nuts, peeled garlic cloves, grated Parmesan cheese, and freshly squeezed lemon juice into the food processor bowl.
- Pulse the mixture in short, quick bursts to break down the ingredients and create a rough, textured base.
- While the processor is running, gradually stream olive oil into the mixture, watching the pesto transform into a smooth, cohesive sauce.
- Stop periodically to scrape down the sides of the processor, ensuring all ingredients are evenly incorporated.
- Taste the pesto and adjust the flavor profile by adding pinches of salt and freshly ground black pepper.
- Transfer the vibrant green pesto into a clean, airtight glass jar, smoothing the top to remove air pockets.
- Refrigerate for immediate use within a week, or portion into freezer-safe containers for extended preservation up to three months.
- Before serving, allow refrigerated pesto to come to room temperature and give it a quick stir to reincorporate any separated oils.
Notes
- Pick young, tender dandelion greens before flowering for a milder, less bitter taste that blends smoothly into the pesto.
- Blanch greens briefly in boiling water to reduce bitterness and preserve bright green color if the flavor seems too strong.
- Substitute some pine nuts with walnuts or almonds for a unique flavor profile and to accommodate nut allergies or preferences.
- Adjust olive oil quantity gradually to control pesto thickness, ensuring a creamy texture that coats pasta or spreads easily on bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg