Dandelion pesto

    Dandelion pesto


    1 person made this

    About this recipe: This sauce uses dandelion leaves in place of basil leaves for a mineral-packed pesto. So if you are feeling adventurous give it a try! Use young dandelion leaves before they flower and pick them from organic gardens or untreated lawns. Older leaves will be bitter in taste. Toss with warm pasta or dollop on top of bruschetta.

    Serves: 16 

    • 100g young dandelion greens
    • 120ml extra virgin olive oil
    • 40g freshly grated Parmesan cheese
    • 2 teaspoons crushed garlic
    • salt to taste (optional)
    • 1 pinch dried chilli flakes, or to taste (optional)

    Prep:10min  ›  Ready in:10min 

    1. Place dandelion greens, olive oil, Parmesan cheese and garlic in a food processor; blend until smooth. Season with salt and chilli flakes.

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