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.
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)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
Place dandelion greens, olive oil, Parmesan cheese and garlic in a food processor; blend until smooth. Season with salt and chilli flakes.