Dandelion Pesto - CD Recipes - CookingDistrict.com
Cooking District Recipes

Dandelion Pesto

Similar to a basil pesto and a great way to use dandelion leaves.
Categories: Pesto, Sauces, Vegetables
Yield:
2 cups
Step 1
12 oz Dandelion leaves • washed & cleaned
1 cup Extra virgin olive oil
3 clove Garlic • large cloves, peeled
1/3 cup Pine nuts or walnuts • rough chopped
1 1/2 tsp Salt
5 tbsp Pecorino Romano cheese (can also use Parmesan) • grated
Place about 1/3 of the dandelion leaves in a food processor or blender. Add the olive oil and chop/blend for about a minute. Add 1/3 more dandelion leaves and repeat. Scrape down the sides to make sure that everything gets chopped/blended. Then add remainder and repeat the chop/blend.
Step 2
Add garlic, nuts, salt, and cheese. Process until pureed.

Taste the mixture at this point. You can add more salt if needed (even a touch more cheese). Add a little more olive oil if it seems to thick.

You can keep fresh pesto in a jar for 5 days in the refrigerator. Keep a thin layer of olive oil on the top of the pesto to keep from browning (if not covered, it may turn brown on top, but this in normal.) You can also freeze pesto for a couple of months. An option for freezing is to use an ice tray and make pesto cubes. Then you only use what you need without thawing entire amount.
Notes

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